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
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.
- 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
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.
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.
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.
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!
Nope! Even with chilling the coconut milk beforehand, because of the fat content it might not whip up enough to become ‘whipped cream’.
I think this chocolate pie would be so delicious with regular whipped cream. You can find a recipe for it in my bourbon apple pie recipe.
Yes you can! You can make the pie crust 2 days in advance, and you can make the chocolate pudding filling the night before. I don’t recommend making the coconut whipped cream very far in advance though.
Keep your pie in the fridge for up to 5 days.
Other chocolate desserts to try:
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.
Chocolate Coconut Cream Pie
- 1 x 9" deep dish pie plate
Chocolate Cookie Pie Crust
- 8 tablespoon unsalted butter room temperature
- ¼ cup light brown sugar
- 1 tablespoon whole milk
- 1 teaspoon kosher salt
- 1 egg yolk
- ⅓ cup cocoa powder
- 1 ½ cup all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoon cocoa powder
- 3 tablespoon cornstarch
- 4 egg yolks room temperature
- 2 ½ cups whole milk
- ½ cup heavy cream
- 8 oz dark chocolate chocolate chopped
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter room temperature
- 1 teaspoon espresso powder
- 14 oz can of coconut cream
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 cup coconut chips
- The night before, place your coconut cream in the fridge to firm up.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth, about 2 minutes.
- Add the egg yolk and mix on medium speed until combined.
- Add in the flour, cocoa powder and salt. Mix on low until combined, then add your milk.
- Press into the bottom and sides of your pie plate. I find it easiest to use a small measuring cup to press the sides and the base evenly. Chill for 30 minutes (or up to overnight)
- Preheat your oven to 350°F/175°C and bake your pie crust for 20-22 minutes. Let cool completely.
- In a medium saucepan, heat together the cream and milk over medium-low heat. Let it begin to simmer.
- Turn the heat off and add your chopped chocolate. Stir the chocolate in the milk mixture, then turn the heat back on to medium-low. Stir the chocolate until it has completely melted. Keep the mixture on the lowest heat so it stays warm.
- In a medium bowl, whisk together the sugar, cocoa powder, espresso powder, cornstarch and salt. Add the egg yolks and whisk until combined. Temper the mixture by pouring a quarter of the hot chocolate mixture into the yolk mixture, whisking the yolks constantly while you slowly pour the hot mixture. Return the whole mixture to the pot, constantly whisking, over medium-low heat.
- Whisk until it becomes very thick and there are large bubbles on the surface.
- Turn off the heat and add in the butter and vanilla, whisking to combine.
- Hold a fine-meshed sieve over your pie crust, and strain the chocolate into your cooled crust. This will remove any lumps.
- Use an off-set spatula to evenly cover the crust. Place a piece of plastic wrap directly against the hot custard, making sure there is direct contact. Chill for 2 hours.
Coconut Whipped Cream
- Preheat your oven to 350°F/175°C. Place your coconut chips on a baking tray and bake for 5-8 minutes, shaking the tray halfway so the chips are evenly toasted. Remove from the oven and let them cool completely.
- Take your coconut cream out of the fridge and scoop out the hardened cream, leaving any liquid behind.
- In your stand mixer fitted with the whisk attachment, beat the coconut cream for 30 seconds until creamy. Add your vanilla and powdered sugar and beat for 1 minute until smooth.
- Take your pie out of the fridge and remove the plastic. Dollop your coconut cream on top, then sprinkle over the coconut chips.
- Don’t have kosher salt? Use half the amount stated if you’re using fine sea salt. If the recipe says 1 teaspoon of kosher salt, use ½ teaspoon fine salt.
- If you’re in the UK, substitute cornflour for cornstarch and double cream for heavy cream.
- Do not use coconut milk in place of coconut cream.