Chocolate & Coconut Cream Pie


One of my favorite desserts is the chocolate coconut ice cream from Trader Joe’s.  It is so rich and creamy, and surprisingly it is vegan!  I had a little extra time a few days ago and a large can of coconut cream in the fridge, so I began to make a copycat version of it.

I had just started making the base for the ice cream, and realized that I had to bring a dessert to a school event the next day.  It couldn’t be something that would melt or else it would cause problems, so I tried to transform the ice cream base into a baked dessert.

I poured the base into a pie shell that had been leftover in the freezer and popped it in the oven.  I had come up with a chocolate coconut cream pie.  After experimenting with the baking method, I found a way to make it super creamy and not over baked.

I brought in the finished pie, and it was almost gone within 5 minutes.  While teenagers tend to eat anything and everything, this pie was devoured and enjoyed by many.  My creamy, rich, decadent, and almost mousse like pie is approved by many, and will make your day.

Note:  Do not omit the whipped cream!  The pie will look cracked on top and not as pretty without it.  It also ties the whole pie together and adds even more creaminess.


Chocolate Coconut Cream Pie

Time: 3 hours (includes chilling time)

Serves: 8


·      1 cup coconut cream

·      1 egg yolk

·      5-6 tbsp cocoa powder (depends on how rich you want it)

·      ½ cup sugar

·      3 tbsp cornstarch

·      a pinch of salt

·      ¾ cup water

·      1 9-inch premade pie crust

·      1 ½ cups whipped cream

·      shredded coconut and chocolate curls for serving, optional

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the coconut cream and egg yolk until combined.  Add the cocoa, sugar, cornstarch, and salt, and whisk.  Incorporate the water.  You want the mixture to be very smooth.  Pour the mixture into the pie crust.  Cover the pie tightly with foil, prick the top of the foil so it can vent, and bake 25 minutes.  Don’t worry if the foil touches the custard.  After 25 minutes, remove the foil and loosely place a fresh piece on top (do not let it touch the custard) and bake and additional 40 minutes.  The custard will be ever so slightly jiggly on top.  Let cool on the countertop, then refrigerate to chill completely.  To serve, spread the whipped cream on top and finish with the optional coconut and chocolate.