Chocolate coconut cream pie

This chocolate coconut cream pie is made of an all-coconut crust, a thick and rich creamy chocolate pudding, and topped with freshly whipped cream. Garnish the top with additional chocolate and coconut for an even prettier presentation!

Chocolate coconut cream pie

My husband was born on Father’s Day. One every few years, his birthday and Father’s Day align, so he gets one dessert to commemorate both occasions. This year, they were one day apart. I asked him for two dessert ideas, and surprisingly, he only gave me one. The only thing he wanted me to make this year was a chocolate coconut cream pie.

Chocolate coconut cream pie

So, this isn’t exactly a coconut cream pie. This is a chocolate pie with a coconut crust. The chocolate pudding contains 6 ounces of chopped chocolate plus cocoa powder, so it is super thick, rich, and creamy. The coconut crust, while great in idea, tended to fall apart. I’ve never been a huge fan of coconut regardless, so perhaps I was a bit biased when I tried the pie.

Chocolate coconut cream pie

All three of us agreed that this pie would have been a slam dunk had it been made with a graham cracker or chocolate crust. We loved the taste and texture of the pudding, and even the addition of the whipped cream was fantastic (I’m usually not a fan of whipped cream). Still, the pie was happily eaten by the man of honor, and I didn’t hear any complaints from him afterwards.

I’m curious to see what dessert my husband selects for his belated birthday sweet. I told him to make sure he picks something for his birthday since they are two separate occasions. Stay tuned!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Chocolate coconut cream pie
Print Recipe
5 from 1 vote

Chocolate coconut cream pie

This chocolate coconut cream pie is made up of a coconut flake crust, a thick and rich chocolate pudding and topped with homemade whipped cream
Prep Time20 minutes
Cook Time30 minutes
Chilling time3 hours
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 8
Author: Eva Bakes



  • 12 ounces sweetened flaked coconut
  • ¼ cup (4 Tablespoons) unsalted butter room temperature, cut into small chunks


  • ¼ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ¼ cup corn starch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 1 cup half and half
  • 2 cups milk of choice I used 1%
  • 6 ounces dark chocolate chopped finely
  • ¼ cup (4 Tablespoons) unsalted butter
  • 1 teaspoon vanilla extract

Whipped cream

  • 1 and ½ cups heavy whipping cream
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract


Make the crust

  • Preheat your oven to 350℉. Lightly grease a standard pie pan and set aside.
  • In a medium sized bowl, add the coconut flakes. Using your fingers, gently rub in the chopped butter pieces. Keep working the butter into the coconut flakes with your fingers until the coconut starts to stick to each other.
  • Press the coconut/butter mixture up the sides and on the bottom of your pie pan. Bake in your preheated oven for 15-20 minutes or until the crust starts to turn golden brown. Take the pie out of the oven (turn off the oven - you won't need it again) and allow the crust to cool before filling it.

Make the pudding

  • In a large saucepan, whisk together the cocoa powder, granulated sugar, corn starch, and salt. Mix until it is uniform and there are no more lumps.
  • Add the egg yolks and mix well.
  • Then add the half and half and the milk. Make sure the mixture looks uniform and is lump-free.
  • Turn your oven to medium and continuously whisk to heat up the mixture. Add the chopped chocolate and keep cooking until the pudding thickens (this will take about 8 minutes or so).
  • Turn the stove off and remove the saucepan from the heat. Add the butter and vanilla and whisk vigorously so the pudding is uniform.
  • Place a fine mesh sieve over a large bowl. Pour the pudding into the sieve to separate out any cooked egg pieces and discard any remnants.
  • Pour the strained pudding into the cooled crust. Transfer the pie pan into your refrigerator and chill for at least 3 hours and up to overnight.

Make the whipped cream topping

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whip the heavy cream on high speed until you achieve soft peaks.
  • Slowly stream in the granulated sugar and vanilla. Continue whipping until you achieve stiff peaks.
  • Garnish the top of the pie with the whipped cream using a spatula.
  • If desired, you can add chocolate curls or additional coconut on top of the whipped cream for a nicer presentation.


Leftover pie should be stored in an airtight container and stored in the refrigerator and will keep for several days. It does not need to be covered.
Source: Two Sugar Bugs


  1. van
    July 5, 2024 / 3:04 pm

    5 stars
    Big fan of the coconut crust 😋

    • evabakes
      July 9, 2024 / 10:24 pm


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