This pie brings together everything I love about an easy make-ahead dessert. The crust sets up beautifully and stays crisp, even after chilling. The filling is smooth, rich, and full of chocolate flavor. It has that classic cream pie texture that feels nostalgic but with a coconut twist that makes it even more tempting. You can prepare it the night before a gathering. Then it chills in the fridge until you are ready to serve. That helps reduce the stress of preparing a dessert at the last minute.
The real secret here is the mix of coconut milk and whole milk. That blend creates a custard that is silky without feeling heavy. Quality chocolate also plays a big part. When it melts into the warm custard, it gives the pie a glossy texture and deep flavor. The sweetened coconut adds a natural chewy bite that breaks up the richness in the best way. Each spoonful feels like a mix of creamy, crunchy, and soft textures. That is what makes this pie so comforting and so satisfying.
The crust is simple but essential. Using chocolate graham cracker crumbs adds a gentle bitterness that balances the sweetness. Pressing the mixture firmly into the dish creates a sturdy base that holds the filling without crumbling. After chilling, it slices neatly. That is always a win when serving guests.
Topping the pie is the final touch that makes it special. Whipped topping works beautifully because it stays light and fluffy. It contrasts with the dense custard and adds height to the presentation. Then you finish it with toasted coconut. That small step is worth it. The toasting brings out the aroma and deepens the flavor. It also looks beautiful scattered over the top.
Serve this pie at a holiday dinner or a casual weekend meal. It always impresses. It keeps well in the fridge, so leftovers taste just as good. Each slice feels like a moment of pure indulgence, yet it stays light enough to enjoy after a big meal. This is a dessert you will want to make again because it works for any season and any occasion.
Chocolate Coconut Cream Pie
Equipment
- 9 inch pie dish
- plastic wrap
Ingredients
For the chocolate crumb crust
- Two cups chocolate graham crackers crushed into crumbs 200g
- Two tablespoons sugar
- Pinch of salt
- 7 tablespoons unsalted butter melted 100g
For the chocolate coconut custard
- One can unsweetened coconut milk 13.5oz / 400ml
- One cup whole milk 240ml
- Four large egg yolks
- Three tablespoons cornstarch
- Half a cup sugar 100g
- Six ounces bittersweet chocolate chopped finely 170g
- One and a half cups sweetened flaked coconut 120g
- One teaspoon vanilla extract
- ¼ teaspoon coconut extract
For the topping
- One 8oz container frozen whipped topping thawed
- Toasted sweetened flaked coconut
Instructions
- To make the crumb crust, preheat the oven to 350F / 180C.
- Mix together the crumbs, butter (100g), sugar and salt then tip into a pie dish and using a measuring cup, press into an even layer in the bottom and up the sides of the dish.
- Bake for around 12-15 minutes until set then allow to cool completely.
To make the chocolate coconut custard:
- In a medium saucepan heat the milk (240ml), coconut milk (400ml) and ¼ of a cup of sugar (50g) over a medium heat. Continue to heat until reaching boiling point.
- In a separate bowl mix together the remaining ¼ cup of sugar (50g), egg yolks, cornstarch and salt.
- Add one ladle of the hot milk mixture into the egg mixtures and whisk before adding in the remaining milk mixture whilst continuing to whisk.
- Return to the pan and heat over a medium heat until starting to boil whilst whisking continuously.
- Continue to cook ad whisk until the mixture has thickened 2-3 minutes.
- Remove from the heat and stir in the chocolate (170g) ad whisk until melted and combined.
- Add in the coconut (120g) and the extracts and mix well.
- Pour into the cooled crust and cover with plastic wrap ensuring the wrap touches the top of the filling to prevent a skin from forming.
- Chill in the fridge for a minimum of four hours or even overnight.
- When ready to serve, top with a generous amount of the thawed whipped topping and sprinkle over the toasted flaked coconut.
Video
@addthelove Add The Love’s take on a coconut crème pie… just add chocolate! 🍫💕 #addthelove #homecooking #recipe #viral #dessert
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