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!
Keyword chocolate, coconut, pie
Prep Time 30minutes
Chill time 2hours
Total Time 2hours30minutes
Author Dorothy Kern
For the Crust
30Oreo cookies(don't remove the cream)
1/3cupshredded sweeteened coconut
6tablespoonsunsatled butter, melted
For the Filling
2 2/3cupswhole milk
4large egg yolks
2ouncesunsweetened baking chocolate, melted
1cupsweetened shredded coconut
For the Topping
Toasted sliced almonds
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.