Chocolate Coconut Pie with Coconut Crust

Total Time

Prep: 20 min. + chilling Bake: 45 min. + cooling


8 servings

Updated: Jan. 01, 2018
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
Chocolate Coconut Pie with Coconut Crust Recipe photo by Taste of Home


  • 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 large 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; cover and 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 crust to 1/2 in. beyond rim of plate; flute edge.
  3. Line unpricked crust 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 edge is 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.

Nutrition Facts

1 piece: 580 calories, 34g fat (20g saturated fat), 101mg cholesterol, 280mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 11g protein.