Name: Chocolate Coconut Cream Pie
Prep time: 10 min
Cook time: 30 min
Total time: 280 min
Ingredients: 9 " frozen pie crust (or use fresh, see notes); 1 cup heavy whipping cream; 3 tablespoon powdered sugar; 1 teaspoon vanilla extract; 1/3 cup semi-sweet chocolate chips; 3/4 cup flake coconut (divided); 1 1/2 cup cold milk; 1 pkg (3.4oz coconut cream pudding flavor instant jello pudding)

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Cool and creamy coconut cream pie with a chocolate bottom that is perfect for any summer or holiday pie!

My birthday falls around Thanksgiving and when I’m lucky, I have leftovers of this chocolate coconut cream pie to eat as my birthday breakfast. It’s so delightful, creamy, just enough chocolate to give the coconut cream more depth and the coconut flakes add more bite to the cream pie. I recommend using a homemade pie crust whenever possible because it just makes this pie even better but you can definitely use a frozen store-bought pie crust! We make this pie as dessert for Easter, Thanksgiving and Christmas dinners although you can definitely make this in the summer for a potluck picnic dessert to share!

If you’re looking for more pie ideas, check out our favorite homemade pumpkin pie recipe.

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What you’ll need to make Chocolate Coconut Cream Pie

Ingredients

- 9″ frozen pie crust (or use fresh, see details further below)
- 1 cup heavy whipping cream
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
- 3/4 cup flake coconut, divided
- 1 1/2 cup cold milk
- 1 package (3.4oz) coconut cream pudding flavor instant jello pudding

HOW TO MAKE CHOCOLATE COCONUT CREAM PIE

Instructions

If using a store bought frozen crust, prick the bottom of the crust with a fork several times. Then blind bake the pie crust in the oven at 375F for about 30 minutes or until gold brown (see notes below if using a fresh made pie crust). Remove from oven and allow to cool completely on a rack.
In a large mixing bowl or stand mixer, add heavy whipping cream, powdered sugar and vanilla. Use a hand held mixer or a stand mixer with whisk attachment, whisk on high for approximately 5 minutes or until stiff peaks form. Pause whisking occasionally to test how the peaks are forming when the whisk is raised from the cream. Once they’re holding their shape in stiff peaks, it’s ready. Place bowl in fridge to keep cool.
In a medium size microwave safe bowl, melt chocolate chips on high for 1 minute, stirring after 30 seconds. Repeat until chocolate is smooth and completely melted if more time is necessary. Add 1 cup of whipped cream and stir well until blended. Add 1/4 cup coconut to chocolate cream. Spread chocolate mixture evenly in the bottom of the cooled pie crust.
In a large bowl, beat milk and pudding with a whisk for about 2 minutes or until pudding starts to firm up. Spread pudding evenly on top of chocolate layer in crust.
Add remaining whipped cream to top of pie and sprinkle with remaining coconut flakes. Refrigerate about 4 hours before serving.

Blind BakinG Fresh Pie Crust

If using a fresh made pie crust, roll your pie crust and shape into pie pan. Chill the crust in the pan in the freezer for 30 minutes. Then line the crust with parchment paper. Fill the pie shell with pie weights (you’ll need 2 packages) or dried beans.

You can also blind bake the pie crust by lining the pie with parchment paper and filling the crust with sugar (then reuse the sugar later for a different recipe).

Blind baking the crust with weights helps keep down any bubbles that may form in the crust. It also keeps the sides of the crust from shrinking down due to the butter melting faster than the pie crust is able to set as it bakes.

Bake at 375F for 20 minutes then remove pan from oven. Remove pie weights and prick bottom of crust with a fork several times. Bake for an additional 10 minutes or until golden brown.