Coconut French Silk Pie


And the #2weeksofpie is back! Here, without further adieu, is pie #2…

Coconut French Silk Pie |

I have noticed on Facebook this month that people are posting something they are thankful for each day. I think it’s such a great idea for the month of November (or anytime, really).

Now, if only I could remember to do things like that everyday, we’d be golden.

Like, I remember to shower and stuff. And eat, I never forget to do that. But I’m horrible at things like status updates and Instagram photo-a-day challenges. Heck, I barely remember to do the dishes everyday.

{Or, maybe my “forgetting” is subconsciously so that my husband gets to the sink first?}


This post is part of the Thankful Series at The NY Melrose Family. Each day this week a different blogger is posting a thankful-themed idea. One week is totally something I can get behind.

So, in the effort to share my thankfulness…here are a few things I’m thankful for this year:

I am thankful for my husband and daughter, obvi. I mean, without them, who would I write about?

I am thankful for electricity, that is, having it. I mean, I cannot imagine what all of you on the east coast are going through. My heart is with all of you!

Freedom. Being able to write this blog, for example. Being an American. Voting. All that stuff.

I am reealllly thankful that the election is over. Can we all just go back to pretending we have no political conviction and pretending we don’t know what party we each belong to? I liked it better that way.

I am thankful for my DVR. And all my electronics in general. And for the Real Housewives for making me feel like a normal, regular mom and woman instead of a freak. (I know. #firstworldthankfulness)

And I’m thankful for my readers and FB friends, who gave me the idea for this pie.

Awhile back I posted on Facebook about what pies I should make this month. French Silk and Coconut Cream were the top two requests.

So of course, my mind went to the place it always does. How to make an outrageous dessert out of two regular, delicious ones.

The first thing that popped into my head was Almond Joy, BTW. Coconut + Chocolate = The Best Candy Ever.

{Side note: I am NOT thankful that Jordan tried Almond Joy and liked it this year. Now all the “extra Almond Joys” she got during trick or treating just for “me” are…not. I’ve been told I am not allowed to eat them.}

Anyway. This pie. Is. Fabulous. The crust is made of Oreos, coconut, and almonds. And butter.

Then there is coconut pudding. And chocolate pudding (no, not traditional “french silk”…but close enough). And it’s topped with whipped topping and more coconut and almonds.

Otherwise known as: Bliss.

So, yeah. I’m thankful for pie.

And for all of you. 🙂

What are you thankful for?

Coconut French Silk Pie

Recipe adapted from Martha Stewart
Serving Size


For the Crust

  • 30 Oreo cookies
  • 1/2 cup sliced almonds
  • 1/3 cup coconut
  • 6 tablespoons butter , melted

For the Filling

  • 2 2/3 cups whole milk
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 squares unsweetened baking chocolate , melted
  • 1 cup sweetened shredded coconut

For the Topping

  • Cool Whip
  • Toasted sliced almonds
  • Toasted Coconut


  • Preheat oven to 350 degrees. 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.
  • 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. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
  • 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.
  • Before serving, cover the top with Cool Whip and sprinkle with sliced almonds and toasted coconut.

Recipe Notes

To toast sliced almonds and coconut, place on a baking sheet and bake at 350 degrees for a few minutes. Do not walk away from the oven - watch it closely! Store in refrigerator.

Nutritional information not guaranteed to be accurate

See more of my ultimate pie recipes here!

Click here to see more of my ULTIMATE COCONUT recipes!


Be sure to check out the  that Trish from Mom on Timeout posted yesterday for Jenny’s Thankful Series. She gave 10 tips to make the holidays easier!

And tomorrow, be sure to check out what Sarah has in store, over at Sarah’s Cucina Bella. I can’t wait to see it!

This post may be linked to: Chef in Training, Trick or Treat TuesdayCast Party WednesdaySweet Treats ThursdayChic-and-CraftySweet Tooth FridayI’m Lovin’ it FridaysSweets for a SaturdayStrut your Stuff SaturdayWeekend Wrap Up Party, Weekend Potluck, Sundae Scoop Link Party, and all of these too!
Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

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