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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.”
  • 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


  • 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.

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Average Rating:
  • Danielle_09
    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!

  • Marcia Phillips
    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.)

  • suzenbee
    Aug 14, 2008

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  • ewmson30
    Nov 8, 2007

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  • Joan Goodkin
    Nov 7, 2007

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    Apr 9, 2007

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    Dec 22, 2006

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    Nov 12, 2006

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    Oct 20, 2006

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  • Janelle
    Oct 7, 2006

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