Coconut Cream Pie is my little brother’s favorite dessert. Today is his 22nd birthday (cue me, crying) so this one is dedicated to him! Jon is precious, hilarious, sweet, the baby of our family and the undeniable star of our show. He deserves way more than a post about his favorite dessert, but we’re working with it.

Y’all know me and I can never do anything 100% classic, so I added a chocolate ganache layer to make this Chocolate Coconut Cream Pie and oooooh I am not mad about it. I feel like coconut gets a bad rap and is way underrated. It is subtle but delicious and super versatile.

Coconut Cream Pie BLOG (2 of 4)

Can we talk about meringue for a second? If I was making this recipe just for me I would have had a thin layer of chocolate, a thin layer of coconut custard, and the most ridiculous mound of meringue on top. It is so good and the simplest thing to make.

Coconut Cream Pie BLOG (1 of 4)

I honestly wasn’t expecting much from this pie. I planned it pretty last minute and messed up the recipe a couple of times (don’t worry, I tweaked it and it’s perfect) but she delivered big time. All of these flavors are subtle but they WORK.

Coconut Cream Pie BLOG (3 of 4)

Also, I made my own pie crust because I truly just love stuff like this, but if you want to cut down the time of this pie or you don’t feel like doing it (It’s time-consuming) then you can definitely just buy a pie crust. No judgment here, folks.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Chocolate Coconut Cream Pie
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5 from 1 vote

Chocolate Coconut Cream Pie

A flaky pie crust layered with chocolate ganache, coconut custard, and meringue.
Prep Time45 mins
Cook Time35 mins
Resting Time6 hrs
Total Time7 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, coconut, cream pie
Servings: 12

Ingredients

For Crust:

  • 1 1/4 cup (158 grams) all-purpose flour
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter chilled and cubed
  • 6 tablespoons (74 grams) shortening chilled
  • 1/4 cup ice water

For Chocolate Ganache:

  • 1/2 cup (85 grams) chocolate chips
  • 1/2 cup heavy cream

For Coconut Custard:

  • 6 tablespoons (74 grams) granulated sugar
  • 5 tablespoons (37 grams) all-purpose flour
  • 2 cups milk
  • 3 large egg yolks lightly beaten
  • 2 teaspoons vanilla
  • 1 cup (85 grams) sweetened shredded coconut

For Meringue:

  • 3 large egg whites
  • 6 tablespoons (74 grams) granulated sugar
  • 1/2 cup sweetened shredded coconut

Instructions

For Crust:

  • In a large bowl, mix together the flour and salt.
  • Add the butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
  • Slowly drizzle the cold water in a little bit at a time, stirring it into the dough. When the dough starts to clump up stop adding water.
  • Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  • Form into a disc shape, wrap in plastic wrap and chill for at least 2 hours.
  • When ready to bake, preheat the oven to 375 degrees (F).
  • Place your dough disc on a clean and floured surface and begin to roll it out. You want it to be big enough to fit in your pie dish with a little overhang. It should be about 1/8 inch thick.
  • Transfer the crust to your pie plate and trim any excessive overhang, it should only be about 1/2 inch. For best results, chill the crust for about 10 minutes before baking.
  • Using a fork, prick holes in the bottom of your crust and bake for 10-15 minutes or until lightly browned. Remove and let cool.

For Chocolate Ganache:

  • Combine chocolate chips and heavy cream in a heatproof bowl.
  • Microwave in bursts of 15 seconds until the cream is hot and the chocolate is starting to melt. Stir until the chocolate is completely melted.
  • Let cool for a few minutes and then pour into the pie crust.

For Coconut Custard:

  • Preheat oven to 350 degrees (F).
  • In a large saucepan, combine the sugar, flour, salt, and milk. Place over medium-high heat and whisk constantly until thickened and bubbly. Reduce the heat to low and cook for 2 minutes, continuing to stir.
  • Place your egg yolks in a small bowl. Stirring the eggs yolks, pour a small amount of the hot mixture in. Add the egg mixture into the pan with the milk mixture and bring to a gentle boil, still stirring. Cook for 2 more minutes.
  • Remove from heat and stir in the vanilla and coconut. Pour the mixture over the chocolate ganache in the pie crust.

For Meringue:

  • In a medium bowl, add the egg whites and beat with a hand mixer on medium speed until it begins to get frothy. Now slowly add the sugar and continue to beat until stiff peaks form.
  • Pour the meringue onto the pie and spread it around to touch the edges of the crust. You can add the coconut now or wait until about 10 minutes into cooking to avoid it getting too toasted.
  • Bake the pie for 12-15 minutes or until the meringue is golden brown. Remove from oven and allow to cool at room temperature for 1 hour and then chill for 3 hours.
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Pie Crust

  1. In a large bowl, mix together the flour and salt.
  2. Add the butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
  3. Slowly drizzle the cold water in a little bit at a time, stirring it into the dough. When the starts to clump up stop adding water. It’s okay if there is still a bit of the dry ingredients not fully combined, we will work them into the dough in the next step.
  4. Turn the dough out onto a clean and floured surface and work the dough until the dry ingredients are fully combined. Do this gently so as not to over mix.
  5. Form the dough into a disc shape, wrap in plastic wrap and chill for at least two hours.
  6. When ready to bake, preheat your over to 375 degrees (F).
  7. Place your dough disc onto a clean and floured surface and begin to roll it out using a rolling pin. You want the dough to be about 1/8 inch thick and big enough to fit in your pie plate with a bit of an overhang.
  8. Transfer the dough to a pie plate. I find the best way to do this is to roll it up with your rolling pin and unroll it onto the pie plate. Trim any excessive overhang, it should only be about 1/2 inch. For best results, chill your crust for about 10 minutes before baking.
  9. Using a fork, prick holes in the bottom of your crust, this will prevent it from bubbling up. You can also line it with foil and use pie weights (I used these).
  10. Bake for 10-15 minutes or until lightly browned. Remove from oven and allow to cool.

Chocolate Ganache

  1. Combine the chocolate chips and heavy cream in a heatproof bowl.
  2. Microwave in bursts of 15 seconds until the cream is hot and the chocolate starts to melt. Stir until the chocolate is completely melted.
  3. Allow to cool for a few minutes and then pour into the pie crust.

Coconut Custard

  1. Preheat your oven to 350 degrees (F).
  2. In a large saucepan, combine the sugar, salt, flour, and milk. Place over medium-high heat and whisk constantly until thickened and bubbly. Reduce the heat to low and cook for 2 more minutes, stirring continuously.
  3. Place the egg yolks in a small bowl. Whisk the egg yolks and pour a small amount of the hot milk mixture. Pour the egg mixture into the saucepan. This will prevent the eggs from cooking. Bring to a gentle boil and cook for 2 more minutes, still stirring (my Apple watch asked me if I was exercising while doing this).
  4. Remove from the heat and add the vanilla and coconut. Combine well and pour over the chocolate ganache.

Meringue

  1. In a medium bowl, beat the egg whites with a hand mixer on medium speed. When the whites start to get frothy, slowly add the sugar. Adding it slowly will keep it from weighing down the egg whites and preventing them from rising. Continue to beat until stiff peaks form
  2. Pour over the coconut custard and spread around to touch the crust. You can add the shredded coconut at this point, but I recommend waiting until about 8-10 minutes into cooking to add it. This will keep it from getting too toasted.
  3. Bake for 12-15 minutes or until golden brown.
  4. Remove and let cool at room temperature for about 1 hour and then chill for 3 hours.

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