Homemade Chocolate Coconut Cream Pie
Homemade chocolate coconut cream pie has just the right amount of coconut flavor with a buttery and flaky crust, creamy filling and fresh whipped cream topping. This chocolate coconut cream pie recipe is the perfect Easter dessert!
Homemade pie is my weakness. Especially homemade pie with chocolate cream filling.
This chocolate coconut cream pie is everything a homemade pie should be: so deliciously yummy you can't say no to having a slice ;).
My chocolate coconut cream pie starts with an easy homemade pie crust.
Yes, you can use store bought crust, but for me, I don't care how good of a brand you buy, it will never compare to a homemade pie crust.
I know that may sound a little snobby, but trust me when I tell you...it's worth the little bit of extra effort to make the pie crust from scratch!
It may sound intimidating, but I promise you, once you try making your crust from scratch you'll never go back to store bought and everyone will rave about your pie.
The crust for this pie has a sprinkle of toasted coconut flakes in the dough for extra coconut flavor.
Then, it’s filled with a decadent chocolate & coconut cream filling that's made with coconut milk for more coconut flavor.
Lastly it's topped with fresh whipped cream, a sprinkle of toasted coconut and some chocolate shavings for good measure.
It’s got the perfect chocolate to coconut ratio. Not too much coconut and the perfect amount of chocolate deliciousness.
- granulated sugar
- cocoa powdered
- coconut milk
- heavy whipping cream
- egg yolks
- semisweet chocolate
- vanilla and coconut extract
Easy tips for mastering the perfect homemade pie crust:
- Make sure your butter, shortening and water are COLD. This creates that flaky crust.
- Do not over process the dough! Less is more. You want the pieces to be about pea-sized.
- When adding the water, start with just a ¼ cup and test the dough before adding more. The dough is ready when you squeeze the mixture in your hand and it holds it's shape without crumbling. Add another tablespoon of water as needed until this is achieved.
- Using a mixture of butter and shortening will give your crust that buttery taste with a flaky texture.
For a great beginner’s tutorial on making pie crust click here.
I've made pie crust in my stand mixer, food processor and even by hand with a pastry cutter.
I prefer either the food processor (which makes things a lot easier) or the pastry blender which uses a little bit of elbow grease.
As long as you work that butter and shortening into the flour enough so that the pieces are about the size of a pea, you should be good!
- Before you bake the pie crust, brush the bottom, sides, and edges lightly with egg wash. This will create a “coating” that will prevent your cream filling from making your pie crust soggy.
- You also want to make sure the crust is cooled completely before adding the filling.
What does it mean to blind bake a pie crust?
Blind baking means you are baking the pie crust before adding the filling because the filling does not need baking, such as in this chocolate coconut cream pie recipe.
This requires pie weights (dried beans, rice or sugar work too) to be added to the middle of the pie crust during baking.
The weights will stop the crust from puffing up and losing it's shape while baking.
You can remove the weights halfway during baking and finish baking until the pie is lightly golden.
Can chocolate coconut cream pie be frozen?
A fresh baked cream pie does not freeze well due to the amount of cream in it. The cream will separate once defrosted.
However, you can make and freeze the pie dough up to 3 months or keep it in the refrigerator up to one week ahead.
You can also bake the pie crust up to 1 day in advance.
The chocolate coconut cream filling can be made up to 3 days in advance and kept in an airtight bowl or container.
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Homemade Chocolate Coconut Cream Pie
Chocolate Coconut Filling
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1, 13.5 oz can coconut milk, divided
- ¼ cup heavy whipping cream
- 3 egg yolks
- ½ cup (3 oz.) semisweet chocolate chips , (or finely chopped chocolate)
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 tablespoon unsalted butter
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup toasted coconut, plus more for topping
- ½ cup, (1 stick) unsalted butter, cold and cut into 1” pieces
- ½ cup shortening
- ¼ to ½ cup ice water
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- toasted coconut, for garnish
- chocolate shavings, for garnish
Chocolate Coconut Filling:
- In a medium bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in ⅓ cup of the coconut milk to make a thick paste. Then add the egg yolks and whisk; set aside.
- Pour the remaining coconut milk with ¼ cup of heavy cream into a medium-sized saucepan. Bring this mixture just to a boil (the milk will start to foam up so keep close watch!) and then remove from heat.
- Gradually pour a little bit of the hot milk into the egg mixture, whisking constantly. Add a little more at a time and whisk until the mixture is smooth. This will ensure your eggs don't scramble!
- Clean the medium saucepan, then add the filing mixture back to it once cleaned. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture thickens (about 3 - 5 minutes). The mixture should be the consistency of thick pudding.
- Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking (if any).
- Add the finely chopped chocolate, vanilla and coconut extracts, and butter, and stir until the mixture is smooth. Cover with plastic wrap, to prevent a skin from forming, let cool, and then chill in the refrigerator for at least four hours, or overnight.
- In a stand mixer, food processor or with a pastry blender, combine the flour, salt, sugar and toasted coconut. Mix until combined.
- Add the butter and shortening and mix for about 15 seconds, until crumbly. The butter should be pea size pieces (if using food processor, use the pulse button)
- Slowly pour ¼ cup of ice water into the dough with the mixer on low (or food processor on low). Mix just until dough starts to stick together when pinched (about 20 seconds). You do not want your dough to be in a ball. If needed, add more water.
- Turn the dough out onto a lightly floured surface and gather it into a ball. Wrap with plastic wrap, and shape into a disk.
- Refrigerate for at least an hour..
- Once dough has chilled, preheat oven to 400 degrees. Remove dough from refrigerator and place on floured surface. Roll to a 12-13” circle and place in a pie dish. Crimp or fold the edges to make the crust.
- Line the bottom of the pie crust with parchment paper, and fill it with pie weights or dried beans (see recipe notes).
- Bake for 20 minutes, then remove from the oven, and remove parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown. (If the edges of the crust start to get too brown, cover them with pieces of aluminum foil.
- Remove the crust from the oven and cool completely before filling.
- For the whipped cream topping :place cold heavy cream in bowl of stand mixer with whisk attachment (or with hand mixer). Whisk until soft peaks form, then add sugar and vanilla and whisk until stiff peaks form. Set aside.
- Once pie crust has cooled completely, fill with chocolate-coconut filling. Top with whipped cream and spread evenly. Sprinkle with toasted coconut and chocolate shavings.
- Keep refrigerated until ready to serve.
- *Pie Dough can be made and kept refrigerated up to 3 days or kept in the freezer for up to 3 months.*The pre-baked pie crust can be kept wrapped in the freezer for up to 1 month. *You can make the cream filling up to 3 days in advance.
- *The pie will keep for 3-4 days wrapped in the refrigerator.
- *You can use pie weights, dried beans or rice to weight the parchment paper down during blind baking.