This Chocolate Coconut Cream Pie is a must-try! With its flaky crust, rich chocolate filling, and sweet coconut topping, it’s a delightful treat that will leave you craving more.
If you love my Coconut Cream Pie or my Double Chocolate French Silk Pie, then I know you will love this one too! This Chocolate Coconut Cream Pie is a harmonious blend of the two recipes. A rich and indulgent dessert with a layer of silky chocolate custard topped with a cloud of whipped cream and toasted coconut shavings. Everyone is sure to enjoy this rich and tropical inspired dessert.
For more chocolate and coconut treats you have to check out my Chocolate Coconut Muffins, 5 Ingredient Chocolate Coconut Mousse, and Coconut Chocolate Salted Caramel Nests.
Table of Contents
Recipe Ingredients
- Semisweet Chocolate: Adds a rich, deep cocoa flavor and smooth texture.
- Heavy Cream: Creates a luscious, creamy texture in both the filling and topping.
- Toasted Coconut: Adds a crispy, caramelized flavor and crunchy texture on top.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Classic whipped cream adds lightness, while chocolate ganache offers extra richness. Sprinkle toasted almond slices, macadamia nuts, or shredded coconut for crunch. Fresh raspberries or strawberries provide a refreshing tartness.
- No-Bake Crust: If you don’t want to bake the crust, you can swap out the toasted coconut crust with a no-bake crust, such as a graham cracker crust. You can add up to a half cup of sweetened flaked coconut to the graham crackers to give you a coconut graham crust.
How to Make Chocolate Coconut Cream Pie
Step 1: In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter. Place in the freezer for 30 minutes. Transfer the mixture to the bowl of a food processor and pulse 8 to 12 times until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Form a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
Step 2: Roll the round of dough on a well-floured surface into a circle big enough to fit a 9-inch pie dish. Let the dough rest for 5 minutes. Place it into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is a ½-inch overhang. Flute the edge or press with a fork. Place in the freezer for 15 minutes.
Step 3: In a large bowl, combine the chocolate, butter, and vanilla. Place a mesh sieve over the top and set aside.
Step 4: To make the filling, in a medium heavy-bottomed saucepan set over medium-low heat, add the milk, 1 ½ cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm and gently bubbling. Turn the heat off, add the coconut, and allow to steep for 30 minutes.
Step 5: Preheat the oven to 375 degrees F (190 degrees C).
Step 6: Line the pie dough with parchment paper, then fill it with pie weights or dried rice/beans. Place in the oven and bake for 25 minutes, then remove from the oven and carefully remove the weights and parchment. Return to the oven to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown.
Step 7: Remove the crust from the oven and allow it to cool completely before filling.
Step 8: Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and egg yolks until a thick paste forms.
Step 9: Return the saucepan to the stovetop over medium heat and gently warm. Once the mixture is warm, carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
Step 10: Return the mixture to the stovetop and heat until it reaches 165 degrees F (74 degrees C) on an instant-read thermometer. Pour over the sieve to remove the coconut and any overcooked pieces of egg that may have formed. Remove the sieve and whisk the milk into the chocolate until melted. Cover with plastic wrap and chill for 1 hour.
Step 11: Spread into the cooled pie crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 3 hours or overnight until fully set. It should be firm to the touch.
Step 12: Before serving, remove from the refrigerator.
Step 13: To prepare the topping, in a large mixing bowl with a hand mixer (or a bowl of a stand mixer), add ONLY the thick, chilled cream part of the canned coconut milk. Do not add any liquid. Beat for 5 minutes on high, then add the heavy cream, powdered sugar, and vanilla extract. Gradually turn up the speed and beat until stiff peaks form. Spread over the top of the chilled pie, top with toasted coconut. Enjoy immediately.
Expert Tips
- Chill the Topping Bowl and Whisk: For the whipped cream topping, chill the mixing bowl and whisk in the freezer for 10-15 minutes before whipping. This helps the cream whip up faster and stay firmer.
- Prevent Soggy Crust: Ensure the crust is fully baked and cooled before adding the filling. Pricking the bottom with a fork and using pie weights during baking also help maintain its structure.
FAQs
Yes, a store-bought crust can save time and effort. Just follow the baking instructions on the package and proceed with the filling and topping as per the recipe.
The filling is ready when it reaches a pudding-like consistency and coats the back of a spoon. It should also hold its shape when poured into the pie crust.
Storage Info
To STORE your Chocolate Coconut Pie leftovers, make sure it cools for at least an hour before putting it in the refrigerator. Cover it loosely with aluminum foil or plastic wrap, and your pie will keep for 3-4 days. Freezing is not recommended, as it can affect the texture of the chocolate cream filling and crust.
Reheating is unnecessary, as this pie is best enjoyed cold. If you prefer a slightly warmer slice, let it sit at room temperature for about 15 minutes before serving. Always keep the pie refrigerated to maintain its freshness and quality.
More Delicious Pie Recipes to Try
Chocolate Coconut Cream Pie Recipe
Ingredients
For the Crust
- 1 1/3 cup all-purpose flour - plus more for dusting
- 1 teaspoon granulated sugar
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter - ( 1 ½ sticks) cut into tablespoons
- 3-4 tbsp ice cold water
For the Filling
- 8 oz semisweet chocolate - OR bittersweet coarsely chopped
- 2 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 2 cup heavy cream - divided
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 tsp coarse sea salt
- 1 cup unsweetened coconut - shredded or flakes
- 1/4 cup cornstarch
- 4 egg yolks
For the Topping
- 1 (14.5 oz) can unsweetened full-fat coconut milk - chilled for 4 hours
- 1 1/2 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup toasted coconut - shredded or toasted coconut flakes, sweetened or unsweetened
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter. Place in the freezer for 30 minutes. Transfer the mixture to the bowl of a food processor and pulse 8 to 12 times until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Form a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Roll the round of dough on a well-floured surface into a circle big enough to fit a 9-inch pie dish. Let the dough rest for 5 minutes. Place it into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is a ½-inch overhang. Flute the edge or press with a fork. Place in the freezer for 15 minutes.
- In a large bowl, combine the chocolate, butter, and vanilla. Place a mesh sieve over the top and set aside.
- To make the filling, in a medium heavy-bottomed saucepan set over medium-low heat, add the milk, 1 ½ cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm and gently bubbling. Turn the heat off, add the coconut, and allow to steep for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the pie dough with parchment paper, then fill it with pie weights or dried rice/beans. Place in the oven and bake for 25 minutes, then remove from the oven and carefully remove the weights and parchment. Return to the oven to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown.
- Remove the crust from the oven and allow it to cool completely before filling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and egg yolks until a thick paste forms.
- Return the saucepan to the stovetop over medium heat and gently warm. Once the mixture is warm, carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees F (74 degrees C) on an instant-read thermometer. Pour over the sieve to remove the coconut and any overcooked pieces of egg that may have formed. Remove the sieve and whisk the milk into the chocolate until melted. Cover with plastic wrap and chill for 1 hour.
- Spread into the cooled pie crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 3 hours or overnight until fully set. It should be firm to the touch.
- Before serving, remove from the refrigerator.
- To prepare the topping, in a large mixing bowl with a hand mixer (or a bowl of a stand mixer), add ONLY the thick, chilled cream part of the canned coconut milk. Do not add any liquid. Beat for 5 minutes on high, then add the heavy cream, powdered sugar, and vanilla extract. Gradually turn up the speed and beat until stiff peaks form. Spread over the top of the chilled pie, top with toasted coconut. Enjoy immediately.
The chocolate filling is so rich and velvety, it might be my favorite part!