Chocolate Coconut Cream Pie Recipe
Chocolate Coconut Cream Pie Recipe photo by Taste of Home
Next Recipe

Chocolate Coconut Cream Pie Recipe

Read Reviews
4 4 5
Publisher Photo
This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES: 8 servings


  • 1 unbaked pie pastry (9 inches)
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons baking cocoa
  • 3 tablespoons sugar
  • 2 tablespoons milk
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 396 calories, 16g fat (8g saturated fat), 102mg cholesterol, 274mg sodium, 57g carbohydrate (37g sugars, 1g fiber), 7g protein.


  1. Bake pie pastry. Cool.
  2. Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.
  3. Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.
  4. For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving. Yield: 8 servings.
Originally published as Chocolate Coconut Cream Pie in Country Extra July 1992, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Coconut Cream Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
befunknote User ID: 7044478 15570
Reviewed Dec. 18, 2012

"This pie is sooo good. I made it for Thanksgiving and have been craving it ever since. I am making it again on Christmas.

A few changes I made to make it more full of coconut flavor were:
I used 1 tsp coconut extract and 1 tsp vanilla instead of 2 tsp vanilla. I replaced 2 cups of the milk with coconut milk (you could also use light coconut milk, or the kind you buy in the box). I also used coconut sugar as a sugar substitute which is healthier and adds another coconut element to the pie.
I also topped it with homemade whipped cream made with coconut sugar. It was so good!!
I'm going to use shredded coconut next time. I prefer the texture."

mettaS User ID: 5284860 16745
Reviewed Oct. 24, 2012

"It was sooo DELICIOUS... my family doesn't like meringue so I topped it with coconut. The other part I changed was I toasted my coconut and instead of adding 2 teaspoons of vanilla I added one of vanilla and one almond."

jsouba User ID: 1788691 16732
Reviewed Jul. 23, 2010

"Was delicious and a big hit! I skipped the meringue and put coconut on top of the chocolate layer before baking. Looked beautiful!"

aroseharmon User ID: 4518047 16731
Reviewed Apr. 6, 2010

"Good stuff!"

Loading Image