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Coconut Chocolate Pie

 Coconut Chocolate Pie
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.”
6-8 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • Pastry for single-crust pie (9 inches), baked
  • Whipped cream


  • 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.
  • 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.