Chocolate Coconut Cream Pie
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Chocolate Coconut Cream Pie starts with chocolate ganache on top of a flaky crust. It's layered with a creamy filling and toasted coconut, then garnished with homemade whipped cream to make the best coconut cream pie you've ever tasted!
Why You'll Love This Recipe
There are pies, and then there's Chocolate Coconut Cream Pie. It's in a world all by itself because it's that good.
If you're a coconut lover like me, this pie will be your new go-to dessert for every occasion. The black bottom chocolate ganache is a tasty surprise.
Several things stand out in this recipe, but the number one ingredient is toasted coconut.
There's just something about toasting the coconut that brings out all the flavor. When you add it to homemade whipped cream, and line the bottom of the crust with chocolate ganache, you've got a winning recipe!
- Chocolate Coconut Cream Pie only takes five steps, and all of them are easy. Besides, after you taste the first bite of this rich and creamy pie, you won't care how long it took to put it together!
- I intentionally chose vanilla pudding as the filling because it's simple. This step saves a lot of time, and creates a delicious pie when combined with whipped cream and toasted coconut.
- The base is also made with a refrigerated pie crust, so there's no rolling around in dough. I don't mind playing with dough most of the time, but I wanted to make this recipe as easy as possible.
- I did choose to make homemade whipped cream, but it's quick and simple. However, you could substitute frozen whipped topping if you prefer, which would make this step even easier.
See recipe card for quantities.
- refrigerated pie crust
- dark chocolate
- vanilla pudding
- flaked coconut
- heavy cream
- confectioner's sugar
- This recipe involves five easy steps: crust, chocolate ganache, creamy filling, toasted coconut, and whipped cream topping. It may seem like a lot, but it's simple once you gather all of the ingredients.
- A few tips include using the same heavy cream for both the chocolate ganache and filling. Just measure out two tablespoons for the ganache and use the rest in the coconut filling.
- To save time, I like to bake the flaked coconut in the oven while it's preheating for the crust. But, you can do it separately if that works better for you.
To begin, place the thawed crust in a 9 inch pie plate, and crimp the edges all the way around. Prick several holes in the bottom of the crust, then bake at 450 degrees for 10 minutes. Use pie weights if desired to keep the crust from sliding down the edges. Allow pie to cool while making the chocolate layer.
Chocolate ganache sounds like it's really fancy, but it's basically just chocolate splashed with a little cream.
Chop the chocolate into small pieces. Add heavy cream, then microwave in 30 second intervals until melted. Stir frequently until mixed well, then spread on top of baked pie crust.
Creamy Coconut Filling
To make the creamy filling, add milk to a large bowl. Sprinkle in pudding mix, and whisk until set.
Pour the rest of the heavy cream into a mixing bowl. With a mixer, beat until stiff peaks form. Add confectioner's sugar (ad) and stir a few times. Fold half of the whipped cream into the pudding and stir until creamy. Reserve the other half for topping.
Toasted coconut couldn't be easier to make, but you have to watch it to make sure it doesn't burn. Spread it onto a half sheet pan and place in a 300 degree oven for 5 minutes, stirring frequently during cooking.
Watch it closely and take out of the oven once it turns golden brown. Add 1 ½ cups toasted coconut to the filling and stir well. Reserve the remaining coconut for the topping.
Whipped Cream Topping
The final step is to spread the remaining whipped cream on top of the filling and sprinkle it with toasted coconut. I also added a few chocolate baking chips, but you can skip this step if desired.
I highly recommend that you use the homemade whipped cream if possible. It's creamier and has no artificial ingredients, which makes a big difference in the taste.
Isn't it gorgeous? I mean, it took every bit of will power I had not to dive into this pie and eat a big slice before I took these pics! It's decadent, smooth, and incredibly YUM!
Feel free to make substitutions in this recipe, but it's amazing exactly the way it's written.
If you want to save even more time, you could leave the coconut plain and not toast it in the oven. But, the flavor wouldn't be as intense, and you wouldn't have a pretty garnish.
You could also used frozen whipped topping instead of making homemade whipped cream, but the difference is noticeable.
If you like, you could use coconut instant pudding instead of vanilla. Adding a little coconut extract to the filling is also a nice touch if you have any in your spice cabinet.
If pie is your thing, I've got you covered!
- Mocha Latte' Ice Cream Pie
- Strawberry Margarita Icebox Pie
- Three Ingredient Peach Pie
- Triple Berry Crostata
- Cherry Crumble
Chocolate Coconut Cream Pie
*See notes in blog post for detailed tips, photos and instructions.
- 9 inch pie plate
- mixing bowls and spoons
- 1 refrigerated pie crust (thawed)
- 6 oz. dark baking chocolate
- 2 Tbsp. heavy cream
- 1 3.4 oz box vanilla instant pudding
- 2 cups milk
- 1 16 oz carton heavy cream
- 2 Tbsp. confectioner's sugar
- 2 cups flaked coconut (toasted)
- Preheat oven to 450 degrees.
- Place the thawed crust in a 9" pie plate and crimp edges all the way around.
- Prick several holes in the bottom of the crust, then bake at 450 degrees for 10 minutes. Allow pie to cool for at least 10 minutes.
- Chop chocolate into small pieces. Add heavy cream, then microwave in 30 second intervals until melted.
- Stir frequently until mixed well, then spread on top of baked and cooled crust.
- Add milk to a bowl and sprinkle in vanilla pudding. Whisk until set.
- Pour the carton of heavy cream into a mixing bowl. With a mixer, beat until stiff peaks form.
- Add confectioner's sugar and stir a few times.
- Fold half of the whipped cream into the pudding and stir until creamy. Reserve the other half for topping.
- Spread coconut onto a half sheet pan and bake in 300 degree oven for 5 minutes, stirring frequently while cooking. Watch it to make sure it doesn't burn.
- Take out of the oven and stir well. Add 1-½ cups of toasted coconut to filling and stir well. Reserve the rest of coconut for topping.
WHIPPED TOPPING AND GARNISH
- Spread the remaining whipped topping on top of the filling and garnish with remaining toasted coconut. Add chocolate in the center if desired.
Nutrition info is an auto generated estimate.
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Coconut cream is my absolute favorite pie! Adding the chocolate will just make it irresistible!
Thanks Lorna! You have to try this one...you'll love it! 🙂
This is a five star dessert! Looks easy to make, not a lot of complicated ingredients. I learn something new with your recipes every time - LOVE your blog!!
I really appreciate your kind words, Jane! You made my day! 🙂