Chocolate Coconut Cream Pie

Chocolate coconut cream pie might be the best pie ever! A dark chocolate filling is topped with homemade whipped cream, toasted coconut and more chocolate while nestled inside a quick and easy toasted coconut crust.

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If you love chocolate and coconut, this quick and easy pie recipe is for you!

A rich and decadent, silky dark chocolate filling is made in minutes on the stove top. Then it gets poured in the easiest toasted coconut crust and chilled. Finally add a generous layer of homemade whipped cream topping and sprinkle it with toasted coconut and chocolate shavings.

Mr. two sugar bugs has declared this one the best pie ever!

For other chocolate and coconut desserts be sure to try my almond joy pie, almond cookie bars and strawberry coconut chocolate bars.

why you will love this chocolate and coconut pie

• Easy ~ the coconut crust is made up of two ingredients. No rolling of dough, just mix together and press in the pie pan and bake. I doubt it will even take you 5 minutes to prep!
• Homemade chocolate pudding ~ the chocolate cream filling is made with cocoa powder and chopped dark chocolate and it's silky and dreamy.
• Whipped cream topping ~ the old fashioned pudding filling gets a thick layer of whipped cream to top it off.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Cocoa powder ~ use unsweetened cocoa powder. I use Scharffen Berger, Big Country Pantry or Hershey's.
• Granulated sugar ~ adds some sweetness to the chocolate coconut cream pie.
• Cornstarch ~ helps thicken and stabilize the chocolate pudding.
• Kosher salt ~ helps to balance the recipe.
• Egg yolks ~ two large egg yolks are needed. Save the egg whites for making meringue cookies or Swiss meringue buttercream.
• Half and half ~ adds richness to the chocolate pudding.
• Milk ~ I use 1% milk, but you could substitute with 2% or whole milk.
• Dark chocolate bar ~ I typically use Callebaut, Scharffen Berger semi-sweet or Trader Joe's Pound Plus dark chocolate. Since the chocolate is a prominent flavor, use the best chocolate you can afford. I don't recommend using chocolate chips as they don't always melt as well.
• Unsalted butter ~ used at room temperature in the coconut crust and also used in the chocolate filling, which doesn't have to be room temperature.
• Vanilla ~ just a little for some flavor.
• Coconut {not shown} ~ sweetened flaked coconut is used for the press-in crust and can also be toasted for garnish.

how to put this homemade chocolate pie together

Start by preheating the oven to 350°F and lightly butter a 9-inch pie pan. I love both my Jefferson Street Ceramics pan {used in these photos} and my Emile Henry pan.

Next place sweetened flaked coconut in a medium bowl and work in the unsalted butter with your clean fingers until the butter is well distributed throughout the mixture.

Press the coconut crust into the bottom and up the sides of a 9-inch pie pan.  Bake until the crust has lightly browned. Set aside to cool while you make the chocolate cream filling.

In a large heavy saucepan whisk cocoa powder, granulated sugar, cornstarch and kosher salt.  Then whisk in the egg yolks, milk and half and half until combined. 

Add the chopped dark chocolate and cook over medium heat, whisking constantly until the pudding thickens.  Occasionally use a spatula to scrape any pudding that is forming along the edges.  Cook until the chocolate cream is thick and large bubbles are forming.

Remove the pan from the heat and press all the chocolate cream mixture through a fine mesh strainer into a bowl to remove any cooked egg bits.  Then whisk in the butter and the vanilla. 

Now pour the chocolate cream into the prepared coconut crust.  Cover with plastic wrap pressed on top of the chocolate cream.  {This helps to keep the filling from forming a film over it} Chill in the refrigerator for at least 3 hours, until cold.

how to make homemade whipped cream

Using a hand-held mixer or stand mixer with the whisk attachment, whip heavy cream, sugar {you can use granulated or confectioners'} and vanilla on medium-high until stiff peaks form, about 4 minutes.

You can also make homemade whipped cream with a whisk, but it definitely takes some good arm strength. If making the whipped cream with a whisk, I find it helpful to chill the bowl and whisk before starting.

how to toast coconut

To toast the coconut; place sweetened flaked coconut on a foil lined baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking.  You may want to stir the coconut with a spatula after 3-4 minutes.

Keep an eye on it because coconut can go from perfectly browned to burned in a very short time {just like homemade caramel sauce or browned butter}!

how to decorate

For a more rustic homemade pie, spoon the whipped cream on top of the chocolate cream filling.  I usually pile it a little higher in the middle than on the sides.

If you would like a more decorated pie {like this coconut cream pie}, place the whipped cream in a piping bag and pipe the whipped cream over the chocolate layer. A Wilton 1M is what I usually use.

Garnish with toasted coconut and chocolate shavings, if desired.

can you make this chocolate cream pie no bake?

If you don't want to bake the crust, you can swap out the toasted coconut crust with a no bake crust. Such as ~

• 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}
• Oreo cookie crust

tips for the creamy chocolate filling

I served this old-fashioned chocolate coconut cream pie to two different tester groups and everyone went crazy for it! Here are some tips for the best ever dark chocolate filling.

• Since the chocolate is the star of the show, use the best you can afford. Chocolate baking bars can be found in the baking section. I used dark chocolate with a 62% cacao and I've also made this pie with 72% cacao.
• Be ready to give the pudding your full attention when you start it. It needs to be whisked almost the full time it's on the stove to keep the eggs from scrambling. It should take no more than 10 minutes to make.
• For the smoothest finished pudding, press the dark chocolate pudding through a fine mesh strainer after it has cooked to remove any tiny egg bits.
• I like to pour the pudding directly into the prepared pie crust, but it can also be poured into a bowl and chilled before adding to the crust.
• The pudding can also be eaten as is!

how to store

Store any leftovers covered in the refrigerator for up to 5 days.

Remember to snap a picture and tag me on Instagram if you make this Chocolate Coconut Cream Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more chocolate desserts to enjoy

• Chocolate Sprinkle Cookies
• Peppermint Hot Cocoa Cookies
• Small Batch Chocolate Swiss Meringue Buttercream
• Chocolate Malt Cake
• Malted Chocolate Ganache Tart
• Chocolate Swirl Bread Rolls

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Chocolate Coconut Cream Pie

recipe created and tested by:

Tasia Harper

Chocolate coconut cream pie has a homemade dark chocolate filling, whipped cream topping and is tucked inside a quick and easy coconut crust.

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 15 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8 -10 slices

Calories 616 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

coconut crust

• ▢ 12 ounces sweetened flaked coconut 340g
• ▢ Plus 1-2 ounces more for garnish, if desired
• ▢ ¼ cup unsalted butter room temperature cut in small chunks 57g

chocolate cream pudding

• ▢ ¼ cup unsweetened cocoa powder 20g
• ▢ ¾ cup granulated sugar 150g
• ▢ ¼ cup cornstarch 32g
• ▢ ¼ teaspoon kosher salt
• ▢ 2 large egg yolks
• ▢ 1 cup half and half 240mL
• ▢ 2 cups 1% milk* 480mL
• ▢ 6 ounces dark chocolate chopped small 170g
• ▢ ¼ cup unsalted butter 57g
• ▢ 1 teaspoon pure vanilla extract

homemade whipped cream

• ▢ 1 ½ cups heavy whipping cream** 360mL
• ▢ 3 tablespoons sugar granulated or confectioners’ works
• ▢ 1 teaspoon pure vanilla extract

Instructions

 

for the coconut crust

• Preheat the oven to 350°F and lightly butter a 9-inch pie pan. 
• Place 12 ounces (340g) of sweetened flaked coconut in a medium bowl and work in the ¼ cup (57g) unsalted butter with your clean fingers until the butter is well distributed throughout the mixture. Press the mixture into the bottom and up the sides of a 9-inch pie pan.  
• Bake the crust for about 15 - 20 minutes until the crust has lightly browned. Cover the edges with pie shields if the edges are browning faster than the bottom. Allow the crust to cool before adding the chocolate cream filling.

for the chocolate cream pudding

• In a large heavy saucepan whisk cocoa powder (¼ cup/20g), granulated sugar (¾ cup/150g), cornstarch (¼ cup/32g) and kosher salt (¼ teaspoon).  Then whisk in the egg yolks (2 large yolks) and half and half (1 cup/240mL) until combined, then whisk in the milk (2 cups/480mL).  Add the chopped dark chocolate (6 ounces/170g) and cook over medium heat, whisking constantly until the pudding thickens.  Occasionally use a spatula to scrape any pudding that is forming along the edges.  Cook until the chocolate cream is thick and large bubbles are forming, about 8 minutes.
• Remove the pan from the heat and press all the chocolate cream mixture through a fine mesh strainer into a bowl to remove any cooked egg bits.  Then whisk in the butter (¼ cup/57g) and the vanilla (1 teaspoon).  Now pour the chocolate cream into the prepared coconut crust.  Cover with plastic wrap pressed on top of the chocolate cream.  (This helps to keep the filling from forming a film over it) Chill in the refrigerator for at least 3 hours, until cold.

for the homemade whipped cream

• Using a hand-held mixer or stand mixer with the whisk attachment, whip the heavy cream (1 ½ cups/360mL), sugar (3 tablespoons) and vanilla (1 teaspoon) on medium-high until stiff peaks form, about 4 minutes. Pipe or spread the whipped cream on top of the chocolate cream filling.  Garnish with toasted coconut and chocolate shavings, if desired.
• Serve immediately or keep chilled until ready to serve.

Notes

Store any leftovers covered in the refrigerator for up to 5 days.

*2% or whole milk can be substituted.

**Heavy whipping cream or whipping cream can be used.

To toast the coconut garnish; place coconut on a foil lined baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking.  Keep an eye on it because coconut can go from perfectly browned to burned in a very short time!

To make the chocolate shavings you can use a vegetable peeler or a cheese grater.

Nutrition

Serving: 1 sliceCalories: 616kcalCarbohydrates: 56gProtein: 7gFat: 42gSaturated Fat: 29gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 195mgFiber: 5gSugar: 44g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!