Chocolate Coconut Cream Pie

Chocolate and coconut cream pie is the perfect Spring dessert! This chocolate pie filling requires no baking, and is covered in a coconut whipped cream and toasted coconut chips. The pie is chilled in a chocolate press-in cookie crust.

3 Parts to this Pie:

• A really simple press in chocolate cookie crust. Think of your favorite chocolate cookie, but as a pie crust. This means no blind baking and you can make the crust in advance.
• A no bake chocolate custard filling. Made over the stove, this creamy chocolate pudding filling is so dreamy.
• Whipped coconut cream! Everyone loves whipped cream on top of a pie, but this is made using coconut cream.

Ingredients you'll need

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Above is a visual overview of the ingredients needed for the crust and the no bake filling. Below is an overview of the ingredients needed for the coconut whipped cream topping.

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Ingredient Notes

• Heavy Cream: The custard is made using milk and heavy cream. If you're in the UK, sub out heavy cream for double cream.
• Espresso powder: this is optional, but it intensifies the chocolate flavor so I recommend keeping it!
• Butter: I use European style butter in my recipes, but you can also use regular American butter.
• Cornstarch: if you're based in the UK, you can sub cornstarch for cornflour. This will keep your pudding extra thick.
• Coconut Cream: please make sure you use coconut cream and not coconut milk, which will be too liquidy for making the whipped cream!
• Coconut Chips: you can use coconut chips or coconut flakes. If you use anything too thin, you'll have to keep an eye on them when toasting them in the oven.

Making the Pie

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One: Cream together the butter and sugar. Add in your egg yolk and mix until combined.

Two: Add the flour, cocoa powder, and salt and mix until combined. Add the milk and mix until smooth. Use your fingers to press the dough into your pie plate, then chill for 30 minutes. Bake at 350 degrees for 22 minutes, let cool completely.

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Three: Heat the milk and cream together in a medium saucepan until it begins to simmer. Add your chopped chocolate and stir until the chocolate has completely melted. Keep on your lowest heat so it stays warm.

Four: In a medium bowl, whisk together the sugar, cocoa powder, espresso powder, cornstarch, and salt. Add in your egg yolks and whisk. Pour in a quarter of the hot chocolate mixture very slowly into the egg mixture, all while constantly whisking the eggs.

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Five: Pour the whole mixture back into the saucepan while whisking constantly. Continue whisking over medium-high heat until it thickens and large bubbles start to break at the surface.

Six: Remove the pot from the heat and add in your butter and vanilla, whisk to combine. Place a fine sieve over your cooled crust and strain the pudding through. Cover the pie evenly with the pudding, then place a piece of plastic wrap on top, directly touching the pudding. Chill for 2 hours.

Seven: Preheat your oven to 350 degrees. Place your coconut chips on a baking tray and bake for 6-8 minutes, until the flakes have evenly toasted. Set aside to cool.

Eight: Take out your chilled coconut cream and scoop out the hardened cream into your stand mixer, fitted with the whisk attachment.

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Nine: Whisk your cream on high speed for about 30 seconds, then add your powdered sugar and vanilla. Whisk for one minute until smooth.

Ten: Take your pie out of the fridge and remove the plastic wrap. Pour the cream on top and sprinkle over the toasted coconut chips.

FAQs and Tips!

Other chocolate desserts to try:

• Honeycomb Caramel Brownies
• Chocolate Peanut Butter Pie
• Salted Caramel Chocolate Cake

Make sure to tag me on Instagram @alpineella and leave a review below if you've made this pie! If you want more baking ideas, you can follow me on Pinterest.

Recipe