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Chocolate Coconut Cream Pie

 Chocolate Coconut Cream Pie
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.
8 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut
  • 3 tablespoons baking cocoa
  • 3 tablespoons sugar
  • 2 tablespoons milk
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • Bake pie pastry. Cool.
  • 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

2 of 2

Chocolate Coconut Cream Pie (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 396 calories, 16 g fat (8 g saturated fat), 102 mg cholesterol, 274 mg sodium, 57 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.