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Coconut Cream Pie with Chocolate Crust

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This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.

Source: Everyday Food, November 2009
Total Time Prep Servings

Ingredients

For the Crust

For the Topping and Filling

Directions

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Reviews

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How would you rate this recipe?
191
  • domifc82667
    27 MAY, 2016
    Every time I've made this pie I get rave reviews about it. One person who said they didn't even like pie, tried it and named it the best pie they've ever had. The only change I make is to omit the shredded coconut in the filling as I think the smooth texture of the cream is better.
    Reply
  • Shanny D
    1 MAR, 2014
    LOVE this recipe. Made it with shortbread cookies instead of the chocolate cookies - amazing. It was a huge hit for my Pop's birthday. My parents thanked me multiple times commenting how great it was... even the day after. They said it kept getting better and better as it rested. Keeping this one in my recipe box!
    Reply
  • Pate_Brisee
    26 DEC, 2010
    I baked this for Christmas and everyone loved it (including me)! I think the chewy coconut chocolate crust helped make it. The only variations were subbing 1/4 cup of heavy whipping cream for milk since I ran out, and I also doubled the crust recipe since the crust seemed scant at first go around, and I used wafer cookies with a little chocolate in the center and it still turned out good. I crumbled some up and added to toasted coconut topping to make it prettier and to add more chocolate. Yum.
    Reply
  • LizzLemmon
    7 DEC, 2010
    Yumy! I used a 1/2 cup of coconut milk and 2 1/4 cups of whole milk for the filling for added coconut flavor. I might try 1 cup of coconut milk the next time. For the topping, I suggest adding a 1/4 cup of confectioner's sugar to the whipped heavy cream for added sweetness. The topping was too bland without it. I also mixed 1/2 cup of toasted coconut in the topping, then sprinkled about 1/2 a cup on top. The crust was too salty, so I suggest using only 1/8 of a teaspoon of coarse salt.
    Reply
  • feedemwell
    9 NOV, 2010
    This recipe is wonderful! I've won many hearts of friends over with this one. My hubby is a chocolate lover, but requests this pie above all others! Sometimes I toast the coconut in the pie filling too, it's scrumptious either way!!
    Reply
  • lrohrer
    17 JUN, 2010
    My husband loved this pie when I made it last year so I will be making it for him for Father's Day!
    Reply

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