This chocolate coconut pie is one of my favorite indulgences. It’s loaded with rich cocoa, filled with a smooth chocolate almond center, and topped with a chocolate coconut glaze. Every bite is deeply chocolaty with a nutty twist I can’t get enough of!
Table of Contents
Why I Love This Recipe
The idea for this pie came to me while I was eating the amazing pear pie with almonds and raspberries. It turned out so good (one of our favorites!) that I adapted it, swapping cocoa powder for flour, coconut flavor for almond extract, and a chocolate topping for pears. Here are some more reasons why I love this recipe:
- Classic Flavors: I love how this pie combines the timeless flavors of chocolate and coconut, a lot like my coconut truffles recipe.
- Family Favorite: The chocolate-coconut combo always gets rave reviews from both kids and adults, making it my go-to for family gatherings.
- Looks Incredible: With its rich chocolate filling and golden crust, this pie looks as amazing as it tastes and is perfect for any special occasion, like my old-fashioned chocolate pie recipe.
- Surprisingly Easy: Despite how impressive it looks, this pie is so simple to make. Just a few easy steps, and I have a stunning dessert ready to serve.
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Key Ingredients and Substitutions
- Uncooked Pie Shell: This will serve as the base for our pie, providing a delicious, flaky crust for all of our other ingredients to sit on.
- Raw Almonds: We’ll be using these to make a homemade almond flour, which will add a rich, nutty flavor and a slightly grainy texture to our pie crust. Alternatively, you can try using other nuts like macadamias or cashews for a different flavor and texture in the pie crust.
- Granulated Sugar: This will sweeten our pie crust and balance out the bitterness of the cocoa powder.
- Butter: The butter will help bind the ingredients of the pie crust together, giving it a buttery, melt-in-your-mouth texture.
- All-Purpose Flour: This will also help bind the pie crust together and give it a bit of structure.
- Good Quality Cocoa Powder: This is where we get that rich, chocolatey flavor in our pie. Using a good quality cocoa powder is important for a truly decadent chocolatey pie.
- Eggs: The eggs will act as a binder in our pie filling, holding all the ingredients together.
- Unrefined Coconut Oil: This will add a subtle coconut flavor to our pie, as well as keep it moist and delicious. It’s important to use unrefined coconut oil for that authentic coconut flavor.
- Unsweetened Coconut Milk: We’ll be using the thick, creamy part of the coconut milk to make our chocolate filling extra rich and lusciously smooth.
- Semisweet Chocolate Chips: These will be melted and mixed into our pie filling, adding even more rich, chocolatey goodness.
- Honey: This will sweeten our pie filling and also help to give it a smooth, velvety texture.
- Coconut Flavor: This will enhance the coconut flavor in the pie, making it more pronounced. If you’re a big fan of coconut, feel free to add more than 1/4 teaspoon of coconut flavor to the chocolate sauce.
How to Make Chocolate Coconut Pie
Preparation
To start, preheat your oven to 350˚ F. You’ll also need to toast the almonds, so spread them out on a baking sheet and pop them in the oven for 5 minutes.
Step 1 – Prepare the Pie Filling
After toasting, pulse the almonds in a food processor until they are finely ground. Then, add sugar, butter, flour, cocoa powder, eggs, and coconut oil to the food processor. Blend everything together until it reaches a crunchy peanut butter consistency.
Step 2 – Fill the Pie Shell
Next, spread this chocolate coconut pie filling into an unbaked 10-inch pie shell. Pop it in the oven and bake for 40 minutes.
Step 3 – Make the Chocolate Coconut Sauce
While the pie is baking, you can prepare the chocolate coconut sauce. In a saucepan, melt the chocolate chips, coconut cream, honey, and coconut flavor. Stir until the mixture is smooth and has a fondue-like consistency.
Step 4 – Add the Chocolate Coconut Sauce
When the pie is done, pour the chocolate sauce over the top of the pie. Let the pie cool, and the chocolate sauce will set as it cools.
Step 5 – Serve the Pie
Once the pie has cooled, it’s ready to serve. You can top it with real whipped cream for an extra decadence. Your chocolate coconut pie is now ready to be enjoyed!
Lynette’s Tip
To easily achieve a smooth chocolate sauce for your pie, make sure to refrigerate the coconut milk overnight. This will allow the cream to separate from the liquid. Use only the thick cream from the top of the can to make your chocolate sauce, and reserve the liquid for another use.
Make Ahead Instructions
This pie can be made the day before you plan to enjoy it. Store in the refrigerator, uncut, for up to 24 hours before serving for best results. You can also freeze the pie, covered, for up to 2 months.
Recipe FAQs
If you don’t have a 10-inch pie shell, you can use a 9-inch one, but you may have some extra filling. Just be careful not to overfill the shell, as the filling will puff up as it bakes. You can also use any extra filling to make mini tarts in a muffin tin.
For this recipe, it’s best to use refrigerated unsweetened coconut milk. This type of coconut milk has a higher fat content, which will make the filling of the pie rich and creamy. Make sure not to shake the can before refrigerating it, as you want the cream to separate and rise to the top.
Yes, you can. While this recipe calls for raw almonds, you can also use other nuts like pecans or macadamia nuts. Just make sure to pulse them in the food processor until they’re finely ground, like the texture of the crumbs.
Storing and Reheating
- Storing: If you have leftovers, you can easily store them. Simply cover the pie with plastic wrap and keep it in the fridge for up to 3 days.
- Freezing: You can also freeze the pie. Once it’s completely cooled, wrap it in a few layers of plastic wrap. Then, place it in a freezer-safe bag or container. It can be frozen for up to 2 months. When you’re ready to enjoy your frozen pie, let it thaw in the fridge. This will take about 24 hours.
More Pie Recipes You’ll Enjoy
Chocolate Coconut Pie
Ingredients
- 1 10" unbaked pie shell 10 inch
Pie Filling
- 1 Cup raw almonds
- 3/4 Cup granulated sugar
- 1/2 Cup butter softened
- 1/3 Cup all purpose flour
- 1/3 Cup cocoa powder
- 2 large eggs
- 1/4 Cup unrefined coconut oil melted
Chocolate Topping
- 10 oz semi-sweet chocolate chips
- 13.5 oz can unsweetened coconut milk using cream only, refrigerated to separate cream from milk
- 1 1/2 teaspoon honey
- 1/4 teaspoon coconut flavoring
Instructions
- Toast the almonds in a 350˚ F oven for 5 minutes. Once toasted and cooled, add them to the food processor. Pulse them for one minute until finely ground.
- To the ground almonds in the food processor, add the sugar, butter, flour, cocoa powder, eggs and coconut oil and process until you get a crunch peanut butter consistency.
- Spread the pie filling into a 10 inch unbaked pie shell and bake the pie for 40 minutes at 350˚ F or until the middle has puffed up and the edges are golden.
- During the last ten minutes of baking, melt the chocolate chips, coconut (cream only) from the can, honey, and coconut flavor in a small saucepan over low heat until you have a smooth fondue consistency. Stir constantly.
- When the pie is finished baking, pour the chocolate sauce over the top and let it cool.
Notes
My Favorite Variations
- You can use butter substitute and flax eggs for a vegan alternative.
- To make this pie gluten-free you can substitute coconut flour in place of all-purpose flour.
- If you’re a big fan of coconut, feel free to add more than 1/4 teaspoon of coconut flavor to the chocolate sauce.
- In place of almonds you can use other nuts like macadamias or cashews for a different flavor and texture in the pie filling.
Nutrition
This recipe was originally published in 2019. I’ve updated the instructions but the recipe remains the same.
Hello Meredith Thank you for this site……i was lured by the chocolate coconut pie!!
I’d like to incorporate coconut with the almond How best can i do this? i imagine i could use 1/2 and almond but don’t want to mess up the one (birthday pie) You assistance, please and thanks, Lucy
Hi Lucy!
I think using half almonds and coconut would work fine! I would suggest not toasting or only slightly toasting the coconut before adding. Let us know how it goes! 🙂
Sounds perfect…I’ll try it that way….Thanks for your speedy response. Lucy