The Best Chocolate Coconut Cream Pie

If you are looking for the perfect union between coconut cream and chocolate pie, you have come to the right place. This rich and decadent Chocolate coconut cream pie is filled with a decadent old-fashioned chocolate custard pudding inside a light and flaky pastry. Topped with homemade whipped topping sprinkled with pan toasted coconut flakes. An instant crowd-pleaser for any coconut and chocolate lover.

This chocolate coconut pie was originally published Feb 27, 2014. It has been updated with a Dairy Free chocolate cream pie variation, new images, and helpful tips to make your Chocolate Coconut cream pie baking experience better than ever. 

Most people think that “From Scratch” means that there is a lot of work involved. But this Chocolate Coconut Cream pie recipe is fairly easy. The part that takes the longest is merely waiting for the custard filling to set up.

We love to indulge in this cream pie all year long, but it is especially perfect for Thanksgiving, Christmas, and other Holiday desserts, Summer BBQs, fun potluck dinners, National Pi Day, and random pie competitions. It is always the right time to enjoy this homemade Chocolate Coconut Cream pie!

Haupia Pie Vs Chocolate Coconut Cream Pie

A while ago I came across something called Haupia pie. This is a very popular traditional chocolate cream pie with coconut that comes from Hawaii. And looking at some of the recipes, I was surprised at just how similar it is to our coconut cream chocolate pie.

I wondered…is this the same thing? Did I unintentionally make Haupia pie on accident just because I wanted a chocolate cream pie with coconut?

After digging a bit deeper, I discovered that no, they actually aren’t the same. But they are very similar.

Our chocolate coconut cream pie is made with an old-fashioned chocolate custard pie filling with coconut flakes, poured into a flaky pie crust, and topped with fresh whipped cream.

Chocolate Haupia pie is a multilayer cream pie with a thick and rich dark chocolate cream bottom layer, a coconut cream filling “haupia” center layer, and a whipped coconut cream topping. Basically, it has an extra layer of regular coconut custard on top of the chocolate cream filling before the whipped topping. And it doesn’t have the coconut flakes mixed into the custard.

So while they are very similar, they are in fact different. But that’s not going to stop me from learning to make a Haupia pie in the very near future!

🥥 Ingredients Needed:

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The Recipe Card at the end provides full measurements of each ingredient.

Pie Crust: I often use my Grandma’s Flaky Pie Crust or this butter Shortcrust Pastry pie crust. But if you are short on time, you can also use a store-bought pie shell or pie pastry. Just be sure to blind bake the pie crust before you fill it.

Whipped Cream: I love using homemade whipped cream because it tastes much better. We also have a diary free whipped cream that uses coconut milk and maple syrup that is divine with this chocolate coconut cream pie. Or if you are tight on time, you can also use store-bought whipped topping. But I will forever say it tastes best with homemade.

Granulated Sugar: for sweetness obviously. 😉

Fine Sea Salt: This really helps to bring out the chocolate flavor

Cornstarch: This is used to thicken the custard.

Egg Yolks: They play a crucial role in thickening the custard and helping it set, while also imparting a rich, luxurious texture that surpasses anything you’d find in store-bought frozen pies

Almond Coconut Milk: our original recipe uses Almond coconut milk and I love the flavor it lends to this recipe. But I know that is not a milk most households keep in stock. I have made this coconut cream chocolate pie using coconut milk and regular dairy including fat-free milk, 1% milk, and 2% milk. They all work well. So take your pick of your favorite milk! I have not yet tried it with chocolate milk, so if you do, PLEASE let me know in the comments below how it turns out!

Semi-Sweet Chocolate chips: don’t skimp on these. If you get the cheapest option they are often gritty and the filling isn’t as smooth and creamy. I like using Enjoy Life or GHIRARDELLI Semi-Sweet Chocolate chips for this recipe. This is one time I will be a brand snob and get the more expensive bag of chocolate chips because it makes a difference. I like the richness that the semi-sweet offers. Just enough dark chocolate to make it rich and decadent, but not too dark to be bitter.

Sweetened Coconut Flakes: You will mix these into the chocolate pudding filling and toasted for the garnish on top.

Unsalted Butter: for a rich and creamy custard.

Coconut Extract: to enrich the coconut flavor

Pure Vanilla Extract: Again, it’s all about flavor! A pure vanilla extract will give you richer depth of flavor than an imitation extract.

🥛 Dairy Free Coconut Cream Pie with Chocolate

For several years we had to be a dairy-free household because our kids had allergic reactions to dairy when they were toddlers. That is how this recipe came about – trying to create a dairy-free version of my favorite coconut cream pie, but with chocolate. This way we all were still able to enjoy our favorite chocolate cream pie with coconut but without any reactions afterwards.

For a Dairy free chocolate pie with coconut milk you will use

• sugar
• cornstarch
• Salt
• egg yolks
• Coconut milk, unsweetened coconut milk, or Almond Coconut Milk
• Scalded (hot) Coconut Milk or Almond Coconut Milk
• Semi-sweet chocolate chips I like Enjoy Life Semi Sweet Chocolate Mini Chips for dairy free.
• Shredded coconut
• Coconut extract
• Dairy Free Butter or Ghee.
• Vanilla extract
• A dairy-free pie crust like this flaky pie crust with shortening.
• Coconut Whipped Cream.

👩🏻‍🍳 How to Make Coconut Cream Pie With Chocolate

To make a chocolate coconut cream pie, you have 4 main components.

1. The Crust.
2. Chocolate custard filling
3. Whipped topping
4. Garnish with toasted coconut flakes and chocolate shavings (optional).

⏲️ Plan Ahead

Bake Your Crust: Prepare and fully blind bake your single pie crust. If you need help, visit our guide with video on how to blind bake pie crust. You can use a homemade pie crust or one that you buy from the store. But it will need to be fully baked and cooled completely before filling.

Toast the Coconut: For the garnish, we sprinkle toasted coconut on top. I often do this in a pan on the stovetop. For directions on how to toast a lot of coconut at once, or how to do it in the oven or air fryer see our in-depth guide on how to toast coconut.

Put about 1//2-1 cup sweetened shredded coconut flakes into a skillet on a medium heat. Stir frequently and continue until the coconut is likely toasted. Remove the skillet immediately from heat, transfer the toasted coconut to a plate and allow to cool.

🍫 Chocolate Filling for Pie

Whisk the Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. This dry mixture will help thicken the pudding later.

Add the Egg Yolks and Milk: Crack and separate the egg yolks from the egg whites. Add the egg yolks into the saucepan and whisk them together with the dry ingredients. Then, pour in 1/2 cup of your preferred milk (dairy or non-dairy works!). Whisk everything until smooth and well combined.

Heat Gently: Turn your stovetop burner to medium low heat and place the saucepan on it. Begin heating the mixture slowly, whisking constantly. This process, called tempering, helps prevent the eggs from cooking in clumps and scrambling.

Temper the Milk: In a separate microwave-safe glass, bowl, or jar, heat the remaining 1 1/2 cups of milk for 1-2 minutes, or until it’s very hot but not boiling.

Tip: You can also heat the milk on the stovetop over medium heat in a separate pan, just make sure it doesn’t boil over!

Add the Flavorings: Now it’s time for the yummy part! Stir in the semi-sweet chocolate chips, shredded coconut, and coconut extract. Increase the heat to medium heat and keep stirring as the mixture thickens.

Cook Until Thickened (But Not Too Thick!): Continue cooking on medium heat, stirring constantly, until the mixture reaches a pudding-like consistency. Be careful not to overcook it, or your pie filling will be too thick.

As soon as the mixture reaches a thick pudding-like consistency (it should coat the back of a spoon), remove it from the heat. It will continue to thicken slightly as it cools.

Finishing Touches: Finally, stir in the butter and vanilla extract. Keep stirring until everything is well combined.

Set Aside: Set chocolate custard filling aside on a hot pad or in the fridge to cool. You want it slightly cooled to the touch so it doesn’t “sweat” in the pie crust causing a soggy bottom.

🥄 Assemble the Pie

Fill the Pie Crust: Allow the chocolate custard to cool to the touch (meaning it won’t burn you if you dip your finger into it for a little taste – don’t worry, I won’t tell if you do sneak a little taste.). Pour the custard into the pie crust and spread evenly. Place the chocolate cream pie into the fridge to chill.

Chill: How long you chill your pie really depends on how quickly it cools down. You want the chocolate custard to set enough to hold its shape under the whipped cream. You also want it cool enough that it won’t “melt” the whipped cream when it is placed on top. Usually, I can get away with chilling the pie for the amount of time it takes me to make the whipped cream. But to play it safe I’d say let it chill for about 20-30 minutes. But you can check it earlier and if it is cool to the touch, you can try adding the whipped cream.

Make Whipped Cream: While the chocolate cream pie is chilling, make homemade whipped cream or coconut whipped cream. If you are using store-bought whipped topping, you can skip this step.

Layer Whipped Cream: Remove the chilled chocolate pie from the fridge. Top with whipped cream. You can spread it evenly with a spatula or you can do fancy pipe work. It is really up to you. I do it the old-fashioned way and just spread it evenly across the top of the pie.

Garnish: Sprinkle the top with the toasted coconut flakes. You can take it one step further and include chocolate shavings as well for extra beautiful topping.

Chill Again: Return your pie to the fridge and allow it to chill until it is time to serve.

🫙 Storage

Store any leftovers in an air-tight pie carrier or cover in plastic wrap and store in the fridge for up to 3-4 days. After that the crust softens and the whipped cream begins to weep. So technically it is still good for up to 5 days, but it won’t have the same fresh texture after the 3rd day.

🥧 Love Pies?

Check out these other amazingly delicious and award-winning pies that we love to bake with our family!

• Mini Salted Caramel Apple Pies
• Strawberry Rhubarb Pie
• Easy Key Lime pie
• fresh Peach Pie with cinnamon crust,
• No Bake Cheesecake Pie
• Fudge Brownie Pie
• Fudge Cheesecake
• Mini Chocolate Cheesecake with pretzel Crust

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