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

Coconut Chocolate Pie Recipe

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Field editor Cheryl Maczko of Reedville, West Virginia says, “Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious.”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings


  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • 16 fun-size Almond Joy candy bars, chopped
  • 1 teaspoon vanilla extract
  • Pastry for single-crust pie (9 inches), baked
  • Whipped cream


  1. In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
  2. Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream. Yield: 6-8 servings.
Originally published as Coconut Chocolate Pie in Taste of Home October/November 2006, p12

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Reviewed Jul. 27, 2013

"This was an easy pie to make and has a great chocolate flavor. I love coconut but I think other chocolate candy bars could be used as well. Definetely will make this again!"

Reviewed Mar. 30, 2009

"For fun I substituted the milk with coconut milk. It cooked up beautifully and for coconut fans, it was extra fantastic! (It was a rich,full bodied coconut milk purchased at Sunflower Markets.)"

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