Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
30 Mins
Chill Time
1 Hour 30 Mins
Yield
Serves 8

From the chocolate-coconut crust to the toasted coconut on the top, if you love coconut then this indulgent cream pie is for you.

How to Make It

Step 1

Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom, cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.

Step 2

In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.

Step 3

Using an electric mixer, beat cream until stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.

Ratings & Reviews

inkwell35's Review

Marilynelizabet
July 26, 2013
I love coconut, and I would not criticize a recipe because I don't care for an ingredient. Thank you for sharing. A crisp coconut crust....I may use this for other fillings!

Marilynelizabet's Review

inkwell35
September 23, 2012
Consider using a plain crust.

LoriHerdon's Review

derbymarsha1
September 07, 2012
I made this pie for Easter last year for my family and there was actually a fight over the last piece! Now I know to make two when it comes to this pie.

billyd's Review

LoriHerdon
September 05, 2012
Everyone can tell by the picture what double coconut means. It is indeed way too much coconut to truly enjoy this pie. Go with a regular crust and no more than 1 to 1 1/2 cups coconut in the filling. I promise you will enjoy it much more, unless of course you just enjoy eating nothing but a big wad of coconut. Nasty!!!!!!

Turtlesoup's Review

Courtney2
September 05, 2012
FYI- it IS called DOUBLE coconut cream pie for a reason... It's an excellent custard base. Delicious and easy enough to make. It smelled divine. I love coconut so it wasn't a problem. but again- DOUBLE coconut cream pie people- it's not rocket science to figure that out or compare it to a regular recipe.

derbymarsha1's Review

mamacirco
August 09, 2010
Made this 3 weeks ago. Custard is wonderful. Crust makes it have coconut overload. Am making it today for company and using regular crust. Should be wonderful!

Courtney2's Review

Turtlesoup
July 25, 2010
You have to LOVE coconut to eat this!! This is yummy : - )

skullaria's Review

billyd
July 23, 2010
It came out well! I think I might like a regular baked crust better - not sure - I had to cook this one about 10 minutes longer than the recipe said - the custard is great.

mamacirco's Review

skullaria
July 23, 2010
There is way to much coconut in this pie. So much that its like chewing on a handful of coconut, Next time I wouldn't put nearly as much as the recipe calls for. The custard filling is really delicious but was ruined by the amount of coconut.