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Chocolate Coconut Pie with Coconut Crust

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
  • Total Time
    Prep: 20 min. + chilling Bake: 45 min. + cooling
  • Makes
    8 servings


  • 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


  • 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; wrap in plastic. Refrigerate 1 hour or overnight.
  • 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 pastry to 1/2 in. beyond rim of plate; flute edge.
  • Line unpricked pastry 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 edges are 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°.
  • 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.
  • 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.

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