Real Recipes From Real Home Cooks ®

chocolate coconut cream pie

(2 ratings)
Recipe by
Sherry Wilkins
Cabot, AR

This is a variation of my old fashioned cream pie that I came up with one day when I asked my husband if he wanted a coconut pie or a chocolate pie. He said he wanted both. So, I mixed them togther.

(2 ratings)
yield 6 -8
cook time 20 Min
method Stove Top

Ingredients For chocolate coconut cream pie

  • 1
    pie shell, baked
  • 1 c
  • 1/4 c
    cocoa powder
  • 1/4 c
    corn starch
  • 1/2 tsp
  • 2 c
    milk ( whole milk, 2% or evaporated)
  • 3
    egg yolks
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 1/2-1 c
    coconut (per preference)
  • 3
    egg whites
  • 6 Tbsp
    powdered sugar
  • 1/8 tsp
    cream of tatar (optional)
  • 1/2 tsp
    vanilla (optional)

How To Make chocolate coconut cream pie

  • 1
    For Pie Filling: In a medium sized saucepan combine the sugar, cocoa powder, corn starch, salt, milk and egg yolks. BEFORE turning on the burner, whisk all the ingredients together until well mixed. The corn starch will not dissolve in hot liquids so it is VERY important to stir until it has all dissolvedbefore turning on the burner.
  • 2
    Cook mixture on medium to medium high heat whisking constantly until pudding starts to thicken. Remove from heat.
  • 3
    Stir in butter, vanilla and coconut. Mix thoroughly.
  • 4
    Pour into prepared pie crust.
  • 5
    For Meringue: In a clean mixer bowl, add the egg whites and vanilla. On high speed, whip until whites start to to whip up. Slowly and a little at a time, add the powdered sugar and cream of tartar. Continue whipping until stiff peaks form.
  • 6
    Spoon meringue on top of the pie filling. Bake at 325 degrees until meringue reaches the desired browness.
  • 7
    Tips: Make sure your mixing bowl is completely clean and free of oil. Meringue will not whip if there is oil residue in the bowl. To keep meringue from shrinking, make sure it touches all around the edge of the pie crust.