Coconut Chocolate Pudding Pie: A Creamy No-Bake Style Dessert

Coconut Chocolate Pudding Pie

If you love coconut, chocolate, and almonds together, this Coconut Chocolate Pudding Pie was made for you. The whole idea started with an Almond Joy candy bar. That familiar trio of coconut, chocolate, and toasted nuts is exactly what I wanted in a slice of pie, and this recipe delivers all of it in the creamiest way possible.

There are three parts, and each one earns its place. First comes a coconut almond Oreo crust made with Oreo cookies, sliced almonds, and sweetened shredded coconut. It is sweet, a little crunchy, and sturdy enough to hold a generous amount of filling.

Then come two homemade puddings, one coconut and one chocolate, layered one on top of the other. Finally, a cloud of fresh whipped cream covers the top, finished with toasted sliced almonds and toasted coconut.

The filling layers a thick chocolate pudding with a coconut pudding, and that contrast is what keeps every bite interesting. The chocolate half is deep and rich because it is built on real melted unsweetened baking chocolate. The coconut half is soft and fragrant, with shredded coconut running all through it.

Here is the best part for anyone with a packed schedule. The puddings come together on the stovetop with about five minutes of steady whisking, and the pie is assembled ahead of time.

You can build it in the morning and pull it out of the refrigerator after dinner. This is the perfect make ahead dessert for any coconut and chocolate fan, and I promise everyone will fight over the last piece.

How to make Chocolate Coconut Pie

Before you start, a few small details make this pie turn out beautifully every time.

The Oreo cookies go into the food processor whole, cream and all. Do not scrape the filling out. That cream helps the crust hold together and adds a sweetness that plays nicely with the coconut.

Sweetened shredded coconut shows up in three places. It goes into the crust, it gets stirred into the coconut pudding, and it is toasted for the topping. Setting one bag on the counter and dividing it as you go keeps the process simple.

Whole milk gives the richest flavor, and it is what I reach for first. Low fat or nonfat milk will still work if that is what you have in the refrigerator, though the pudding will be a little less lush.

Egg yolks are what make the pudding silky, and they need a bit of care. Temper them so they do not scramble. Cornstarch is the thickener here, which is why the filling sets up firm without the eggs turning rubbery.

For the chocolate half, use unsweetened baking chocolate and melt it gently. Baker’s and Ghirardelli are both easy to find in the baking aisle and both melt smoothly.

The full ingredient list and the complete instructions are further down this page, followed by the step by step photos and a few notes that save time.

Storing Coconut Chocolate Pie

This pie is at its best cold, straight from the refrigerator. Keep it in an airtight container, or leave it in the pie plate and wrap the whole thing tightly in plastic wrap. Stored that way, it keeps beautifully until the last slice is gone.

I do not recommend freezing this pie. Pudding does not thaw gracefully, and you may end up with a filling that looks wet or broken once it comes back. Fresh really is better here.

Expert Tips

If you want to change up the crust, you can. A graham cracker crust or a pastry pie crust both work in place of the chocolate cookie crust. Just remember that either one needs to be baked first before the filling goes in, otherwise it stays soft and raw underneath the pudding.

Toasting the coconut and the almonds takes only a few minutes. Spread them on a baking sheet in a single layer and bake at 350°F until lightly golden. Stay close to the oven the whole time, because coconut and thinly sliced almonds can go from pale to burnt in the blink of an eye.

Chilling is the step people rush, and it is the one that matters most. Cover the pie with plastic wrap and refrigerate it for at least two hours. Overnight is even better. A fully chilled pie slices cleanly and the layers stay distinct instead of running together.

Step by Step Photos

Making the crust starts in the food processor. Pulse the Oreo cookies, the sliced almonds, and the shredded coconut together until you have fine crumbs with no large cookie pieces left. Tip everything into a medium bowl, pour in the melted butter, and stir until the mixture looks like damp sand.

Press the crumbs into a 9 inch pie plate, working them up the sides and across the bottom with your fingers or the flat bottom of a measuring cup. Bake at 350°F for 20 minutes, until the crust is set and smells toasty. Let it cool while you make the filling.

For the filling, whisk the milk, egg yolks, cornstarch, sugar, vanilla, and salt together in a medium saucepan before you turn on the heat. Starting with everything already combined keeps the cornstarch from clumping. Set the pan over the heat and whisk constantly for about five minutes, until the mixture thickens enough to coat the back of a spoon.

Take the pan off the heat and divide the custard between two bowls. Stir the shredded coconut into one half and the melted chocolate into the other. Work quickly while the custard is still warm so both mix in smoothly.

Now it is time to layer. Pour the coconut custard over the bottom of the cooled crust and spread it level. Spoon the chocolate custard on top and smooth it out. Cover the pie tightly with plastic wrap and refrigerate it until it is completely set.

Just before serving, pile whipped cream over the top and scatter sliced almonds and toasted coconut across the cream. For the cleanest slices, run your knife under warm water and wipe it dry between cuts.

Ingredients

Everything here is easy to find at a regular grocery store. This recipe makes 8 servings.

A couple of notes on these ingredients. Use the unsweetened baking chocolate called for in the filling, because it gives the pudding a deep chocolate flavor without extra sweetness. Keep the cream inside the Oreo cookies, since that is what makes the crust so good.

And if low fat milk is all you have on hand, the pie will still work, it will simply taste a touch lighter.

Instructions

1. Heat the oven. Preheat the oven to 350°F.
2. Make the crust. Combine the Oreo cookies, sliced almonds, and shredded coconut in a food processor and process until fine crumbs form. Mix them in a medium sized bowl with the melted butter. Pour the mixture into a pie plate and press it along the sides and bottom. Bake for 20 minutes, until set.
3. Cook the custard. In a medium saucepan, whisk the milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until the mixture begins to thicken. Remove from the heat.
4. Split and flavor the custard. Pour half the mixture into a medium bowl. Stir the melted chocolate into one half of the custard and stir the coconut into the other half.
5. Layer the pie. Pour the coconut custard over the bottom of the crust. Top with the chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, though overnight is preferable.
6. Finish and serve. Before serving, cover the top with whipped cream and sprinkle with sliced almonds and toasted coconut.

Notes

To toast the sliced almonds and the coconut, spread them on a baking sheet and bake at 350°F for a few minutes. Watch them closely and do not leave the oven unattended.

Store the finished pie in the refrigerator.

This recipe was adapted from Martha Stewart.

One small heads up about the crust. Some versions of the source material give a shorter bake time of about 10 minutes, while the recipe card calls for 20 minutes. I use the 20 minute bake, and the crust is ready when it looks set and smells toasty rather than when a timer simply says so.

Recipe details

Prep time is 30 minutes and the pie needs 2 hours of chilling, for a total of 2 hours 30 minutes. One pie makes 8 servings.

Nutrition figures come from the source recipe and are based on 1 serving.

FAQs

Coconut Chocolate Pudding Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Coconut Chocolate Pudding Pie If you love coconut, chocolate, and almonds together, this Coconut Chocolate Pudding Pie was made for you. The whole idea started with an Almond Joy candy bar.

• Total Time: 150 min
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

For the Crust
30 cookies Oreo cookies, don’t remove the cream
½ cup sliced almonds
⅓ cup shredded sweetened coconut
6 tablespoons unsalted butter, melted

For the Filling
2 ⅔ cups whole milk
4 large egg yolks
½ cup granulated sugar
⅓ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 ounces unsweetened baking chocolate, melted
1 cup sweetened shredded coconut

For the Topping
Whipped Cream
Toasted sliced almonds
Toasted Coconut

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat oven to 350°F: Preheat oven to 350°F.
2-Combine cookies, almonds, and coconut in a: Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press to along the sides and bottom. Bake for 20 minutes, until set.
3-In a medium saucepan, whisk milk, egg: In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat.
4-Pour half the mixture into a medium: Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
5-Pour coconut custard over the bottom of: Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable.
6-Before serving, cover the top with whipped: Before serving, cover the top with whipped cream and sprinkle with sliced almonds and toasted coconut.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 0 min
• Method: bake

Nutrition

• Serving Size: 1serving
• Calories: 582kcal
• Sugar: 42g
• Sodium: 435mg
• Fat: 34g
• Saturated Fat: 18g
• Carbohydrates: 64g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 128mg