No fruit involved, but this Chocolate Coconut Cream Pie may just be your new favorite summer dessert pie. A crispy graham cracker crust, filled with silky smooth chocolate coconut ganache, chilled to create the most perfect texture and topped with flakey toasted coconut and plenty of whipped cream to make your mouth water.
Decadent Chocolate Silk Pie
I love a summer pie. A fresh strawberry rhubarb pie or a juicy cherry pie just sounds amazing in the warmer months, taking advantage of all the seasonal fruit. But sometimes I crave a sweeter, more decadent pie. This Chocolate Coconut Cream Pie is a sweet and smooth dream.
The chocolate coconut ganache mixture thickened with coconut flavored Greek yogurt to form the base custard base which is baked and then put in the fridge. The result is a silky smooth pie texture with a delicate crunch from the crunchy graham cracker crust that is truly irresistible.
Top your pie with golden toasted coconut flakes, chocolate shavings and plenty of fresh whipped cream for a real summer treat. But don’t stop there! It’s a lovely dessert for your holiday table or as a birthday pie for the chocolate lovers in your life.
This recipe blows regular Coconut Cream Pie out of the water! Keep reading for a few of my pie perfecting tips to create the ultimate Coconut Chocolate Cream Pie that you’ll want to make again and again. Want more pie?! Check out the different pies on my site like Tequila Key Lime Pie, Nutter Butter Pie, Simple Apple Pie, or these Homemade S’mores Pop Tarts with Pie Crust that I know you’ll love, too!
Recipe Ingredients
- Graham Crackers – Crushed up, graham crackers will be the base of our crust. This pie goes great with a crispy, slightly sweet crust that’s super simple to make as opposed to the traditional flaky pastry crust.
- Chocolate Chips – Melted into the filling. You can also use chopped chocolate if you have a favorite bar.
- Cocoa Powder – Hershey’s Special Dark Chocolate cocoa adds even more richness.
- Evaporated Milk – This is creamier, and thicker than regular milk. It gives our pie a little more structure. You can also substitute full-fat coconut milk here for more coconut flavor.
- Chobani Greek Coconut Flavored Yogurt – This is where the coconut taste in our pie comes from. Greek yogurt also adds more creamy texture to make the coconut chocolate filling silky smooth.
- Whipped Cream – A pie isn’t complete without a healthy dose of whipped cream on top! If you shop at Trader Joe’s, grab their coconut whipped cream for even more coconut-y flavor on your dessert. Or take it up a notch and make this homemade Alcohol Infused Whipped Cream – so tasty!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Preheat the oven to 350°F.
To make the crust:
1. In a food processor (or with a pastry cutter), combine room temperature butter and graham crackers until they’re crumbled and butter is absorbed. Grease a pie dish and dump crust mixture into the pie pan.
2. Spread to form an even layer on the bottom and ¾ of the way up the sides of the pie dish. Tip: Spray the bottom of a measuring cup with cooking spray and then use it to flatten the graham cracker mixture into the pan to form the bottom of the pie crust.
Bake pie crust for 10-12 minutes or until golden brown. Remove from the oven and leave the oven on.
For the filling:
1. Heat a medium saucepan to medium heat. Add butter and milk. Once the milk starts to bubble on the sides and butter is completely melted, add in the chocolate chips and whisk ferociously until no more chocolate chunks remain. Add in the cocoa powder to the melted chocolate and whisk again until combined. Then, turn off the heat and add in evaporated milk and coconut yogurt. Stir until it’s a silky chocolate texture.
2. Once the crust has finished baking, pour the chocolate mixture into the baked pie crust.
Bake:
- Place your pie into the oven and bake for 25-30 minutes until the edges of the chocolate ganache start to harden.
- Spread shredded coconut on a clean baking sheet. Add the pan to the oven for the last 10-15 minutes of pie bake time (not on the pie) to toast the coconut.
- Remove the pie from the oven and sprinkle shredded, toasted coconut around the circumference of the pie.
- Once cooled to room temperature, place the pie in the refrigerator for 6 hours (or the freezer for 3). This is a MUST for the pie to set. If you slice into the pie you will have a chocolate puddle. While that might not be the worst thing in the world, it will not work.
- Top your decadent chocolate coconut cream pie with whipped cream and optionally chocolate curls and enjoy!
Recipe FAQs
This chocolate pie MUST be stored in the fridge. I recommend covering the whole pie dish with a piece of plastic wrap. You may also keep in the freezer, but allow it to thaw for 15-20 minutes prior to serving.
I like to use a food processor because it gets the graham crackers a sand like texture. You don’t want to have any large chunks in your crust. If you don’t have a food processor, you can also place your crackers in a large ziploc bag and use a rolling pin, wine bottle, or can to crush them up.
Toasted coconut is a fabulous garnish to this pie. You can toast it in the oven as the recipe calls for during the last half of the pie’s bake time. Or you can do in 4-5 minutes over the stove top by stirring shredded coconut in a non-stick pan over medium heat.
Be sure to keep your Coconut Cream Pie chilled for to prevent a soupy mess when cutting. Use a long knife (like a serrated bread knife) to score the top of the pie in half. You’re just making a line and not cutting all the way through. Then, turn the pie 90 degrees and make a similar score in the cake. You should have a plus sign in the middle of the pie.
Repeat the action to make two more scores totaling 8 total pieces making sure to wipe your knife between each cut. It should look like an asterisk in the center of your pie. Then, use a smaller pairing knife to cut your scores through to the base. Remove pieces using a pie spatula.
Note: Pie dishes are hard to cut and serve slices out of. If you’re going for presentation on your slices, line your pie dish with parchment paper. Leave extra ‘handles’ on the parchment paper, you can remove the pie once it’s set and have ease of serving as well as slicing.
Serving suggestions
I highly recommend using parchment paper with the pie dish. This pie is delicate when serving. If you use parchment paper, you’ll be able to cut and serve much easier than in the pie dish itself. Don’t forget to serve with plenty of whipped cream and maybe some vanilla bean ice cream on top!
More Recipes You’ll Love
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Chocolate Coconut Cream Pie with Graham Cracker Crust
Equipment
- Pie dish
- Mixing Bowl
- sauce pan
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- parchment paper
Ingredients
Crust
- 6 tbsp sweet butter, room temperature
- 1 ½ cups graham cracker crumbs, (11-12 full graham crackers)
Filling
- 2 tbsp butter
- 3/4 cup milk, of choice
- 1 ¼ cup semi-sweet chocolate chips
- 2 tbsp cocoa powder, Hershey's Special Dark
- 7 oz sweetened condensed milk
- 2 containers single serve Chobani coconut flavored Greek Yogurt, 5.3 oz each
Toppings
- 1/2 cup coconut flakes
- whipped cream
- melted chocolate / chocolate flakes
Instructions
- Preheat the oven to 350°F.
For the crust
- In a food processor (or with a pastry blender), combine room temperature butter and graham crackers until they’re crumbled and butter is absorbed.
- Grease a pie dish and dump crust mixture into the pie dish. Spread to form an even layer on the bottom and ¾ of the way up the sides of the pie dish.
- Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and leave the oven on.
For the filling
- Heat a sauce pan to medium heat. Add butter and milk. Once the milk starts to bubble on the sides and butter is completely melted, add in the chocolate chips and whisk ferociously until no more chocolate chunks remain.
- Add in the cocoa powder and whisk again until combined.
- Then, turn off the heat and add in evaporated milk and coconut yogurt. Stir until it’s a silky chocolate texture.
- Pour the mixture into the baked pie crust
Bake
- Place your pie into the oven and bake for 25-30 minutes until the edges of the chocolate ganache start to harden.
- Spread shredded coconut on a clean baking pan. Add the pan to the oven for the last 10-15 minutes of pie bake time (not on the pie) to toast the coconut.
- Remove the pie from the oven and sprinkle shredded, toasted coconut around the circumference of the pie.
- Once cooled to room temperature, place the pie in the refrigerator for 6 hours (or the freezer for 3). This is a MUST for the pie to set. If you slice into the pie you will have a chocolate puddle. While that might not be the worst thing in the world, it will not work.
- Slice, top with whipped cream and enjoy cold!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CHOCOLATE COCONUT CREAM PIE calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I’ve never met a pie that tastes like this and I am hereeee for it. WOW. so impressive!
the texture of the toasted coconut flakes with the creamy pie filling OH MY YUM
This pie was throughly enjoyed by my family. It was so light and creamy. This was a great way to start my morning too (yes I had pie for breakfast. We will definitely be making this again!
This was made for and but I just loved it! I fully support it being made for me again soon….
So delicious!
Graham cracker crust + chocolate combo is to die for!
This is a simpler pie to make and good for those who enjoy a thick pudding like texture! I will say GF graham crackers don’t have a great substitute (i tried) and i would recommend sticking with the real deal for this one to ensure a good crust!
Your photo has a picture of condensed milk, but the recipe calls for evaporated milk. which is correct?
hey Jen! It should be condensed milk, like shown in the photos. The recipe card has been updated to reflect this! Thanks!!
haha you can tell I’m excited to make this!! One more question – is this cups of yogurt by measurement, or two individual serving cups of yogurt?
Ooookay I am back to say that I made it and it was great!! I wish I would have used straight coconut milk instead of Greek yogurt because it had that tang, but still very solid.
I also cooked 1/4c of Birds Custard Powder into the heated milk and it firmed up for a really nice clean cut after a night in the fridge.
I have the same question as Jen – is it two measured cups of coconut yogurt? Or two containers of coconut yogurt?
Hi! It’s two of the individual size cups, so 5.3 oz each, 10.6 oz total. We’ve updated the recipe card to reflect this. Thanks!
made this for my mom’s birthday and she loved it!! 12/10