Dessert

Coconut-Cream Chocolate Pie Recipe

ByEthan Lark December 25, 2025December 25, 2025

Introduction

This Coconut-Cream Chocolate Pie combines a rich, chocolatey custard with the tropical sweetness of coconut for an irresistible dessert. Its crisp cookie crust and creamy whipped topping make it a perfect treat for any occasion.

A slice of chocolate pie with three distinct layers is placed on a white plate with scalloped edges. The bottom layer is a dense, dark brown chocolate crust that appears crumbly. The middle layer is a thick, shiny, smooth dark chocolate filling. The top layer is a generous dollop of fluffy white whipped cream slightly spilling over the edges of the pie. Two fresh red raspberries and a small sprig of green mint sit beside the pie slice. The setting is on a white marbled surface with a silver fork nearby, and the background shows more of the chocolate pie in a white dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Maria Cookie
1 can Cream of Coconut
1/2 cup Butter
1/2 cup Dark Cocoa Powder
1/3 cup Corn Starch
1 1/2 cups Whole Milk
1 3/4 teaspoons Vanilla Extract
3/4 cup Heavy Cream
2 teaspoons Powdered Confectioners Sugar

Instructions

Step 1: Preheat the oven to 325 ºF. Place the Maria Cookies in a food processor and pulse until finely ground. Add the melted butter and process until the mixture is combined. Press the crumb mixture evenly onto the bottom and sides of a 9-inch pie plate. Bake for 10 minutes until firm, then cool on a rack.
Step 2: In a large saucepan, whisk together the dark cocoa powder and cornstarch. Gradually add the whole milk, whisking until smooth. Stir in the cream of coconut. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue cooking for 2 more minutes while stirring.
Step 3: Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the filling into the cooled crust. Press plastic wrap directly on the surface of the pie to prevent a skin from forming. Refrigerate for 4 to 6 hours, or until set.
Step 4: In a medium bowl, whip the heavy cream with powdered sugar and the remaining 3/4 teaspoon vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie before serving.

Tips & Variations

If you don’t have a food processor, place the Maria Cookies in a sealable plastic bag and crush with a rolling pin until finely ground.
For extra coconut flavor, sprinkle toasted shredded coconut on top of the whipped cream before serving.
You can substitute dark cocoa powder with natural unsweetened cocoa powder for a slightly lighter chocolate taste.

Storage

Store the pie covered in the refrigerator for up to 2 days to maintain freshness. Rewhip the cream topping lightly before serving if it loses volume. This pie is best enjoyed chilled and should not be frozen, as the texture may change.

How to Serve

A single slice of chocolate tart is shown on a white scalloped plate, placed on a white marbled textured surface. The tart has three main layers: a crumbly dark brown crust forming the base and edge, a thick smooth and glossy dark chocolate filling in the middle, and a fluffy white whipped cream topping slightly swirled on one side. Two bright red raspberries and a small green mint leaf garnish sit next to the tart slice on the plate. A silver fork is positioned to the left side of the plate, and the background is gently out of focus with neutral colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate cookies can be used as alternatives, but the flavor and texture of the crust will vary.

Is cream of coconut the same as coconut milk?

No, cream of coconut is sweeter and thicker, often used in desserts and cocktails. Coconut milk is thinner and less sweet, so it’s best to use cream of coconut for this recipe to get the correct flavor and texture.