Go Back
+ servings
chocolate coconut pudding pie on plate

Coconut Chocolate Pudding Pie

This Coconut Chocolate Pie is inspired by my favorite candy bar – an Almond Joy! It’s a homemade pudding pie with a chocolate cookie crust that’s so cool, creamy and decadent everyone will fight over the last piece! The pie filling is made with homemade coconut and chocolate pudding that takes less than ten minutes to make - plus you can make and assemble the pie ahead so it’s ready to slice and serve later!
Course Dessert
Cuisine American
Keyword chocolate, coconut, pie
Prep Time 30 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 582kcal
Author Dorothy Kern
Cost $10


For the Crust

  • 30 Oreo cookies (don't remove the cream)
  • 1/2 cup sliced almonds
  • 1/3 cup shredded sweeteened coconut
  • 6 tablespoons unsatled 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 ounces unsweetened baking chocolate , melted
  • 1 cup sweetened shredded coconut

For the Topping

  • Cool Whip
  • Toasted sliced almonds
  • Toasted Coconut


  • Preheat oven to 350°F. 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.



To toast sliced almonds and coconut, place on a baking sheet and bake at 350°F for a few minutes. Do not walk away from the oven - watch it closely! Store in refrigerator. Learn how to toast coconut and how to toast nuts!
Recipe adapted from Martha Stewart.


Serving: 1serving | Calories: 582kcal | Carbohydrates: 64g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 128mg | Sodium: 435mg | Potassium: 371mg | Fiber: 4g | Sugar: 42g | Vitamin A: 524IU | Calcium: 143mg | Iron: 6mg