Ok, if you like coconut and dark chocolate, then this is the pie for you. It’s seriously like eating a chocolate covered macaroon. This is my new Thanksgiving pie. I’ve been making it each year for Thanksgiving, and honestly it’s the first pie to get devoured, so move over pumpkin and apple pie, because there’s a new pie in town and it’s rich and oh so chocolatey! This is a great Holiday or party pie because it serves a crowd and looks fancy with the shiny gnache filling and the crispy coconut crust. People will be impressed thinking you spent hours slaving over this pie, when in reality you didn’t. It’s an easy pie to throw together and requires only 4 simple ingredients, plus its gluten-free to boot.
This pie was a bit complicated as there were some things wrong or should I say strange with the initial instructions. I followed the recipe to a “T” from the book, but looked on-line at other recipes and reviews when things were not going according to plan. My crust took way longer to cook and it did not form a ball when processing like the cookbook and on-line recipes said. I think my crust may have taken longer due to the fact that it was cooked in a ceramic pie dish as opposed to a tin pie dish. The original recipe called for 8-ounces of bittersweet chocolate, but I found that it wasn’t enough filling for the pie we wanted. All in all, the pie tasted amazing in the end, so you really can’t mess it up.
If you’re not a fan of dark chocolate, then you could substitute a semisweet chocolate and it would taste great. I will warn you that this pie is rich, so smaller slices are key and you must top it off with some whipped cream!
chocolate coconut pie:
recipe adapted from Martha Stewart’s New Pies and Tarts
- 4 tablespoons unsalted butter, at room temperature
- 11 ounces of sweetened shredded coconut, a little over 3/4 of a 14-ounce bag
- 12 ounces (3 4-ounce bars) bittersweet chocolate, preferably 60%- you can also use semisweet, if you’re not a fan of bittersweet chocolate
- 1 1/2 cups heavy whipping cream
Preheat your oven to 350 degrees.
We’re going to make the crust first. Measure out your coconut. I have a scale, so I just measured out a bit over 10-ounces.
As you can see, I used a 14-ounce bag and had just a little under a lightly packed cup leftover in the bag. Basically, if you don’t have a scale, just pour a little over 3/4 of the bag in a bowl. You can double-check that you have enough coconut by pouring the remainder into a 1-cup measuring cup, like I show below.
Ok, the recipe calls for you to throw one-third (roughly 4-ounces) of the coconut plus the 4 tablespoons of butter into a food processor and process until the mixture forms a ball. Ok, mine did not form a ball and maybe it was because my food processor was to big and I should have used my mini food processor, but it doesn’t really matter because all you’re looking to do is mix the butter with one-third (roughly 4-ounces) of the coconut. By the way, I have since used my mini prep and it works great, you do have to scrape down the sides a bit in-between processing. If you don’t have a scale, 4-ounces is roughly 1 1/3 loosely packed cups. Throw the remaining two-thirds of the coconut into a small or medium-sized bowl, and set aside.
You can blend the butter and the one-third coconut 3 ways, in a large food processor, a smaller one like a mini-prep, or by hand. Process the mixture for about 1-2 minutes or until its combined. I used my food processor and had to take a spatula and wipe down the sides a few times, but it worked.
Here’s what my coconut and butter mixture looked like after it was processed.
Add the coconut butter mixture to the bowl with the remaining two-thirds coconut, and combine with your fingers until everything is mixed together well.
Place a 9-inch pie dish or tart pan onto a parchment-lined rimmed baking sheet. Press the coconut mixture onto the bottom and up the sides of the pie dish to form a crust, leaving the top edges a bit loose and fluffy.
Next you’re going to make a foil ring so the edges of the crust don’t burn while the middle is browning. Take a piece of tin foil and use a pencil to trace around the bottom of your pie dish.
Fold the tin foil in half and cut out the circle that you traced. You will use the outer part of the foil to make the foil ring. Recycle the rest.
Unfold the foil and place it around the outer edge of the pie, making sure to cover the top of the crust.
Here’s the part of the recipe that will vary depending on your oven and what pie dish you use. The original recipe used a pie tin and called for the middle crust to brown in 10-15 minutes with the foil ring on, and then for 4-5 minutes more (with the foil ring off) for the rest of the crust to brown evenly. Your pie make take this short of a time to brown if you’re using a pie tin. I made this pie 3 times and it took mine a lot longer to brown to the consistency that I liked (like 25-35 minutes total).
If you’re using a ceramic pie dish such as I did, then place your pie in the oven for 9-10 minutes with the foil ring on. The middle of your crust should be a bit browned, but don’t worry if it’s not, (mine usually isn’t) as it will brown as it bakes up. Take off the foil ring and cook your crust until all of the crust browns evenly, anywhere from 15-25 minutes. Please keep checking to see that your crust isn’t getting to browned in one area, and if it is, then put some foil over that section. This step is basically a watch and see process and not a time to leave the kitchen and do other things.
See how evenly my crust browned up? I like it a little browner and crisper on the top.
Transfer pie crust to a wire rack to cool completely.
Once your pie crust has cooled, its time to make the gnache filling. Chop up your chocolate. I like to use a serrated knife when chopping up my chocolate.
Put your chopped chocolate into a medium-sized heatproof bowl and measure the 1 1/2 cups of heavy cream.
Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan.
Pour the cream over the chopped chocolate and let it sit for 10 minutes! I take out my handy dandy timer and set if for 10 minutes.
Stir to combine with a spatula making sure to scrape the bottoms and sides so that all the chocolate is melted and combined with the cream. At first it might seem like there’s more cream than chocolate, but keep stirring and the chocolate and cream will blend together to create this dark rich and shiny gnache.
Pour the chocolate gnache into your cooled coconut crust. Refrigerate until the filling is set, anywhere from 1 hour till one day.
Take the set pie out about an hour before you’re going to slice into it. I find that it slices better when at room temperature.
Slice up a thin piece and top it with some whipped cream. I use a cake spatula to scoop out the slices.
This is seriously the perfect holiday pie.
My friend Sarah made a vegan version of this pie in muffin tins, so check hers out!
- 4 tablespoons unsalted butter, at room temperature
- 11 ounces of sweetened shredded coconut, a little over ¾ of a 14-ounce bag
- 12 ounces (3 4-ounce bars) bittersweet chocolate, preferably 60% - you can also use semisweet, if you're not a fan of bittersweet chocolate
- 1½ cups heavy whipping cream
- Preheat your oven to 350 degrees. We're going to make the crust first. Measure out your coconut. I have a scale, so I just measured out a bit over 10-ounces.
- I used a 14-ounce bag and had just a little under a lightly packed cup leftover in the bag. Basically, if you don't have a scale, just pour a little over ¾ of the bag in a bowl. You can double-check that you have enough coconut by pouring the remainder into a 1-cup measuring cup.
- Ok, the recipe calls for you to throw one-third (roughly 4-ounces) of the coconut plus the 4 tablespoons of butter into a food processor and process until the mixture forms a ball. Ok, mine did not form a ball and maybe it was because my food processor was to big and I should have used my mini food processor, but it doesn't really matter because all you're looking to do is mix the butter with one-third (roughly 4-ounces) of the coconut. By the way, I have since used my mini prep and it works great, you do have to scrape down the sides a bit in-between processing. If you don't have a scale, 4-ounces is roughly 1⅓ loosely packed cups. Throw the remaining two-thirds of the coconut into a small or medium-sized bowl, and set aside.
- You can blend the butter and the one-third coconut 3 ways, in a large food processor, a smaller one like a mini-prep, or by hand. Process the mixture for about 1-2 minutes or until its combined. I used my food processor and had to take a spatula and wipe down the sides a few times, but it worked.
- Add the coconut butter mixture to the bowl with the remaining two-thirds coconut, and combine with your fingers until everything is mixed together well.
- Place a 9-inch pie dish or tart pan onto a parchment-lined rimmed baking sheet. Press the coconut mixture onto the bottom and up the sides of the pie dish to form a crust, leaving the top edges a bit loose and fluffy.
- Next you're going to make a foil ring so the edges of the crust don't burn while the middle is browning. Take a piece of tin foil and use a pencil to trace around the bottom of your pie dish.Fold the tin foil in half and cut out the circle that you traced. You will use the outer part of the foil to make the foil ring. Recycle the rest.
- Unfold the foil and place it around the outer edge of the pie, making sure to cover the top of the crust.
- Here's the part of the recipe that will vary depending on your oven and what pie dish you use. The original recipe used a pie tin and called for the middle crust to brown in 10-15 minutes with the foil ring on, and then for 4-5 minutes more (with the foil ring off) for the rest of the crust to brown evenly. Your pie make take this short of a time to brown if you're using a pie tin. I've made this pie 3 times and it took mine a lot longer to brown to the consistency that I liked (like 25-35 minutes total).
- If you're using a ceramic pie dish such as I did, then place your pie in the oven for 9-10 minutes with the foil ring on. The middle of your crust should be a bit browned, (mine usually isn't) but don't worry if it's not, as it will brown as it bakes up. Take off the foil ring and cook your crust until all if the crust browns evenly, anywhere from 15-25 minutes. Please keep checking to see that your crust isn't getting to browned in one area, and if it is, then put some foil over that section. This step is basically a watch and see process and not a time to leave the kitchen and do other things.
- Transfer pie crust to a wire rack to cool completely.
- Once your pie crust has cooled, its time to make the gnache filling. Chop up your chocolate. I like to use a serrated knife when chopping up my chocolate.
- Put your chopped chocolate into a medium-sized heatproof bowl and measure the 1½ cups of heavy cream.
- Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan.
- Pour the cream over the chopped chocolate and let it sit for 10 minutes! I take out my handy dandy timer and set if for 10 minutes.
- Stir to combine with a spatula making sure to scrape the bottoms and sides so that all the chocolate is melted and combined with the cream. At first it might seem like there's more cream than chocolate, but keep stirring and the chocolate and cream will blend together to create this dark rich and shiny gnache.
- Pour the chocolate gnache into your cooled coconut crust. Refrigerate until the filling is set, anywhere from 1 hour till one day. Take the set pie out about an hour before you're going to slice into it. I find that it slices better when at room temperature.
- Slice up a thin piece and top it with some whipped cream. I use a cake spatula to scoop out the slices. Enjoy!
Hi there! I am going to try this recipe tomorrow for my friend’s birthday! It looks so amazing. However, I bought 2 packages of 200 gram sweetened shredded coconut today and I am just confused on the amount I need because I couldnt find a 14 ounce bag. 200 grams is 7 ounces and you used according to a 14 ounce bag. Could you give me the measurements of the coconut in cups because I don’t have a scale as well. Thanks a lot!
Hi Melissa! I know, it’s tricky without a scale, so here’s what you can do. Use 1 whole 7-ounce bag and then with the other 7-ounce bag pour roughly 3/4 cup of the coconut into a 1 cup measuring cup, then just use the rest of the coconut in the bag for the pie. I found that with a 14-ounce bag, I used all but 3/4 cup of coconut, so if you reserve 3/4 cup of coconut ahead of time, you can just pour the rest of the bags into the pie mixture. Also, the 4-ounces that you will use for the first part of the pie crust is roughly 1 1/3 loosely packed cups. I hope that helps. I would have measured out the coconut to test it, but I don’t have any handy in the house. Also, just know that if you have a bit more coconut in the pie mixture, it is fine! If it seems dry, add a bit more butter, it’s a pie crust, so you can be a bit loose here! I hope that helps, and let me know if you have any additional questions. You’re awesome to make up this pie for your bestie! You rock girl! xoxo, Jacquelyn
Aw thank you so much for replying so fast:) Thanks for clearing that up for me as well!! Yes I can’t wait to surprise her with her!
Hi Melissa! No problem! I always try and get back quickly when someone has a cooking question! I hope your girlfriend lobed the pie! 🙂
Hi…I recently made the chocolate coconut pie for a family gathering and it was a huge hit. Now I am planning to take two to a potluck lunch at work and my question is whether or not I can make them two days in advance and have them keep properly. The luncheon is on Wednesday, and I’d like to make them today, (Monday) as tomorrow I work from 9:00 a.m. and won’t get home until 8:00 p.m. Any thoughts on this? Many thanks for your wisdom…
Deb
Hi Deb! Sorry to get back to you so late today, but I was at my son’s school end of the year picnic all day. First off, I’m super happy to hear that everyone enjoyed the pie! Yay! It’s definitely rich and chocolately!
I think the pie will be fine if you make it tonight! Just put it in the fridge well covered (cover it a few times with saran wrap, like wrap it). I usually make this pie the day before an event and it’s fabulous. I never make it the day of. Make sure the pie is cooled down completely before you put it in the fridge, because you don’t want the condensation on the saran wrap, as that might make the filling soggy. I would hold off on adding the whipped cream and just add that right before serving. I hope your co-workers love the pie! xoxo, Jacquelyn
This recipe also works amazingly using coconut oil/milk as a substitute for butter and whipping cream. You can use the exact same amounts and everything! Tastes heavenly and is perfect if you ever go to a vegan potluck!
Hi Kaia! Thanks so much for the healthy substitutions! I’m totally going to give that a try next time. I LOVE coconut milk and oil! Thanks 🙂 xoxo, Jacquelyn
I was replying to Kaia who said you can substitute coconut oil/milk for butter and whipping cream. I want to know if she means coconut milk from a can or the refrigerated kind.
Oh, sorry sweetie, I got confused. I think the canned version will work best for whipped cream! That’s what I’ve read at least. Here’s a great link to check out! http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
I hope this helps! 🙂
Awesome! Thank you so much! 🙂
You’re welcome sweetie 🙂
Canned coconut milk? Or the kind from the refrigerator section of the market? Thanks for your help!
Hi Patti! I don’t use either. I just use the sweetened shredded coconut! If you look at the pictures in the post, you will see the brand I use. You can find that brand at most grocery stores in the baking isle! 🙂 xoxo, Jacquelyn
wonderful recipe – chocolate and coconut! can’t go wrong there
This looks insanely good!! I would love it, but my husband hates coconut and dark chocolate. Time to get a new husband. haha. JUST KIDDING.
Hi Michelle! You totally had me and my husband cracking up at your comment. Too funny! Make this for yourself and your girlfriends then if your hubby is not a fan. You could also make it in cupcake tins (I’m going to try that next) and distribute them to friends and of course, keep a couple for yourself! BTW, it is insanely good 🙂
My husband voted that this be one of the desserts I make for Christmas dinner. I’m so excited to make this! I’ll be making it on Monday and will be thinking of you. 🙂
If I don’t get a chance to “chat” with you before hand, I want to wish you and your family a very Merry Christmas, Jackie. I hope your day is filled with joy and laughter. Take care, Sharon
Merry Christmas Eve Sharon! I love that your hubby requested this pie. If he likes dark chocolate and coconut, then he will LOVE this. Zoe’s making her chocolate mousse for dinner tonight and I can’t wait. She’s so excited to be making the official Christmas Eve dessert. Please feel free to email or comment if you have any questions when making it today 🙂
I’m sending you and your family tons of love and I wish you all a “joyful” Christmas 🙂
Oh MY GOODNESS, Jackie! That pie was DELICIOUS! Everyone loved it and it was fun to make. Your instructions were so good that I didn’t have any doubt what I needed to do next. Thanks for being a part of our Christmas celebrations in such a sweet way. 🙂 Have a great day! I’m working a few hours but I’m going to start taking the Christmas decorations down later today. Sharon
Yaay Sharon! I knew you and your family would love it! It’s just so darn good. I’m glad the instructions made it easier. It wasn’t easy going off the original recipe, so I was happy to make it easier for all my readers. I’m so happy that I was a part of your Christmas celebration! 🙂
These also make awesome bars. I adapted the recipe by using the whole bag of sweetened coconut, and 15 oz. of dark chocolate with 2 cups of heavy cream for the ganache. OMG, so good.
Hi Ravena. Great idea! Thanks for sharing 🙂
hi Girl! This looks so good and gotta love a simple recipe right!? Ganache is the best in terms of being so easy and so delicious – Louis and I are brainstorming truffles as xmas gifts for everyone this year! Im also thinking an awesome variation on this would be with white chocolate and some lemon zest too – maybe with coconut milk instead of whipping cream!?! YUM! xoxo
Hi Em! Yum! I’m loving the sound of white chocolate and lemon. I never thought to use coconut milk in lieu of heavy cream, but you’re the nutritional expert so you would know! I love that you and Louis brainstorm new recipe ideas together, you both are so darn cute!
i love the coconut crust. great idea! this looks out of this world!
Thanks so much 🙂
Oh, Jackie! You’ve gone and done it! I now have to go to the store immediately and get these ingredients.
I am envious of your husbands request for a coconut cake on his birthday. My husband ALWAYS asks for a funfetti cake with rainbow chip frosting. I can’t even take a bite without my teeth hurting or getting sugar induced heart palpitations. He’s a kid at heart. Taste-buds and all.
Awww, your husband is a kid a heart, so cute! Safeway just had a sale on the Ghirardelli bittersweet chocolate bars, but I was just there this morning and noticed the sale is over! Bummer! You can get the bars super cheap at the Target in Novato though! I always stock up when I’m there, as I use these bars with our favorite brownie recipe as well.
Oh my goodness! That looks wonderful! I love chocolate and coconut together. I cannot wait to make this! I’m having a heck of a time with Pinterest lately in pinning things (keep getting that 502 message) and also with my pin count on my own blog so I’ll have to remember to come back and pin this later. Have a great day Jackie! Sharon
Hi Sharon. Yes, Pinterest is having major problems right now, they are not showing pin-counts on any blogs and that 502 thing happens with me as well. I think they grew too fast and can’t handle it. Hopefully, they will have it all fixed soon!
Wow that pie…my mom would so love this..she LOVES coconut…I like your scale and what a great tip for covering the crust in foil…I had never thought of doing that…much easier then what i’ve done in the past….beautiful pics!
Hey Angela. Yes, the foil trick works and is pretty cool! I actually got the scale years 13 years ago when I was pregnant with my daughter. I was taking this cooking series at this Home Chef store and I bought all the recommended items, some have come in handy and others not so much!
I am in love with the pie – the crust though, whoa. I bet that baby is prone to burning and you had to be SO careful. The chocolate filling looks like a slice of heaven!
Your hubby is a lucky guy…I’d love a slice of this!
Yes, the crust is something that you have to keep an eye on, but it did take some time to brown up, longer than I had anticipated. I still didn’t leave the kitchen though!
The chocolate filling is so yummy and paired with the coconut, its over the top!