Chocolate Coconut Pie with Coconut Crust Recipe
Chocolate Coconut Pie with Coconut Crust Recipe photo by Taste of Home
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Chocolate Coconut Pie with Coconut Crust Recipe

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Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES: 8 servings


  • 1 cup all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup cold butter, cubed
  • 1/4 teaspoon coconut extract
  • 3 to 4 tablespoons 2% milk
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup 2% milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped almonds
  • Whipped cream, optional


  1. Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  4. For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds.
  5. Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream. Yield: 8 servings.
Originally published as Chocolate Coconut Pie with Coconut Crust in Taste of Home Christmas Annual Annual 2015, p137

Sweet White Wine

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

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Queenlalisa User ID: 15400 261757
Reviewed Feb. 24, 2017

"I cut it into small pieces and everyone loved it. Pretty sweet but decadent and delicious. I served with homemade whipped cream and toasted coconut. Beautiful presentation."

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