How do I make coconut chocolate pudding pie from scratch?

Start by making a baked Oreo crust with almonds and coconut. For the filling, cook whole milk, egg yolks, sugar, cornstarch, vanilla, and salt on the stovetop until thickened. Split the custard in half, stirring melted unsweetened chocolate into one half and shredded sweetened coconut into the other. Layer the coconut custard in the crust, top with the chocolate custard, and chill for at least two hours before serving with whipped cream and toasted toppings.

What is the best crust for coconut chocolate pudding pie?

The canonical recipe uses a baked crust made from 30 Oreo cookies with the cream, half a cup of sliced almonds, and one-third cup of shredded sweetened coconut, mixed with six tablespoons of melted unsalted butter. This chocolate cookie crust is baked at 350°F for 20 minutes until set. A graham cracker crust or a pastry pie crust can be substituted but must be pre-baked.

How long does coconut chocolate pudding pie need to chill?

The pie must chill for at least two hours to allow both the coconut and chocolate pudding layers to set completely. For the best texture and cleanest slices, chilling the pie overnight is recommended. The pie should be covered tightly with plastic wrap while it chills in the refrigerator.

Can I freeze coconut chocolate pudding pie for later?

Freezing this coconut chocolate pudding pie is not recommended. The pudding layers may thaw with a wet or broken texture, which will negatively affect the pie's creamy consistency. For the best results, store any leftovers in an airtight container in the refrigerator and consume them within two to three days.

Coconut Chocolate Pudding Pie: Creamy No-Bake Dessert

Ingredients

Scale

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

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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:

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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