This delicious Chocolate Coconut Cream Pie combines the classic coconut flavors we all know and love with an indulgent dark chocolate drizzle. It's like an Almond Joy in pie form!
Aaaand my coconut obsession continues! I've actually always been obsessed with coconut, but between my recent Coconut Lime Shrimp and Coconut Granita recipes, I think it's starting to show. 😉 Today, I am sharing this amazing Chocolate Coconut Cream Pie. This is so simple to make, and it's a cold and creamy pie which means it's totally perfect for summer. I couldn't resist adding a drizzle of dark chocolate over the top, and the result is this pie that tastes just like an almond joy. Yum!
As I was planning this coconut cream pie, I had to give some thought to the whipped cream garnish on top. AKA, the best part of any pie ever. I love whipped cream with every fiber of my being, but there is nothing sadder than deflated, liquified whipped cream on a dessert. So depressing. I went to Pinterest with my question, and found the easiest, most foolproof trick to make your whipped cream not melt... milk powder! Just add a tablespoon of milk powder to your heavy cream as you're whipping it, easy as that. The taste and consistency don't change, but the whipped cream stays solid and pretty for DAYS. This pie took about 3 days to get totally devoured in my household, and the whipped cream stayed in perfect peaks the entire time. Magic!
My obsession with almond joys is seriously not as well documented as it should be. I have these almond joy granola bars, and this almond joy sheet cake, and these adorable almond joy cups. And now I have this pseudo-almond joy chocolate coconut cream pie! But really, the combination of coconut and chocolate is one of my all-time favorites. I mean chocolate with anything is pretty fabulous. From peanut butter to banana to berries, they're all fantastic. But coconut might be the best combination of all! I hope you try this delicious, scrumptious coconut cream pie soon. It'll make all of your summery dreams come true!
{recipe adapted from Spend With Pennies}
- 1 frozen pie crust, or your favorite homemade crust
- 1 egg white
- 1 can full-fat coconut milk
- half & half or heavy cream
- 2 eggs
- ½ cup cornstarch
- ¾ cup sugar
- pinch of salt
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 cup shredded coconut
- *for the topping*
- ⅓ cup dark chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon dry milk powder
- 2-3 tablespoon powdered sugar
- extra coconut, for garnish
- Preheat the oven to 450F. When oven is ready, brush your pie crust with the egg white, and bake for 12-15 minutes, until lightly golden brown and cooked through.
- While the crust is cooking, lay your coconut out onto a baking sheet, and place it in the oven for a few minutes to toast. Watch it closely as it can burn easily! You want it to be a golden brown color. When ready, remove from oven and let cool slightly.
- Pour your coconut milk into a large measuring cup, and add in the half & half until the total liquid is 3 cups.
- In a large saucepan, combine the coconut milk/half & half mixture, the 2 whole eggs, cornstarch, sugar, and salt.
- Whisking continuously, bring the mixture to a boil over medium-low heat. Cook until the mixture is thickened and bubbly.
- Stir in the vanilla and coconut extracts.
- Add in about ¾ of the the toasted coconut, and save the rest to garnish the top. You can add it as-is, or for a better texture, pulse it in the food processor until finely ground before adding.
- Pour the filling into the prepared crust, and set aside to cool.
- Once it has reached room temperature, place it in the fridge to finish cooling and solidifying.
- When almost ready to serve, prepare your toppings.
- In a microwave-safe bowl, heat the chocolate chips in 10 second intervals until smooth and creamy. Pour the chocolate in a zip-top baggie, snip the corner, and drizzle the chocolate on top of the pie.
- In the bowl of a stand mixer, beat the heavy cream until stiff peaks form, then add in the milk powder and powdered sugar.
- Decorate the pie with the whipped cream as desired, and top with the toasted coconut you saved earlier. Enjoy!
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