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This Pudding Pie is based off of the incredible Almond Joy candy bar, with a coconut almond Oreo crust, homemade coconut and chocolate pudding and fresh whipped cream. It’s the perfect creamy pie if you love coconut and chocolate.
Chocolate Coconut Pie
This pie starts out with a chocolate crust that is made with Oreos, almonds, and coconut! Then the filling is layered with a thick chocolate pudding and coconut pudding. I was inspired by an Almond Joy candy bar when dreaming up this pie recipe – and the flavors represent!
Coconut Chocolate Pie combines so many different flavors that work so well together. The puddings are homemade and the crust is sweet and crunchy. It’s all so good!
Ingredients Needed
- Oreo Cookies: Don’t remove the cream – just crush them in a food processor.
- Shredded Sweetened Coconut: We’ll add it in the crust and in the coconut pudding, but also add toasted coconut on top the pie.
- Whole Milk: Pudding can be made with low fat or nonfat milk, but it tastes best with whole milk.
- Egg Yolks: You’re going to need to temper the eggs so they don’t scramble.
- Cornstarch: Helps thicken the pie!
- Unsweetened Baking Chocolate: Found in the baking aisle, user Baker’s or Ghirardelli. We’re going to melt it to make the chocolate pudding.
How do you make Coconut Chocolate Pudding Pie
- Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter.
- Pour into a 9-inch pie plate and press to along the sides and bottom. Bake for about 10 minutes, until set.
- In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken.
- Remove from heat. Pour half the mixture into a medium bowl. Stir the coconut into that half.
- Stir melted chocolate into the other half of the custard.
- Pour chocolate custard over the bottom of the crust. Top with coconut pudding. Cover tightly with plastic wrap and chill until completely set.
- Before serving, cover the top with whipped cream and sprinkle with sliced almonds and toasted coconut.
Expert Tips
- I used a chocolate cookie crust for this recipe because it is so good, but you could also use a graham cracker crust, or a pastry pie crust. Just be sure to bake it first before adding the filling!
- You can toast your coconut and almond on a baking sheet in the oven. Toast them at 350°F until they turn lightly golden.
- Cover the pie with plastic wrap and chill it in the refrigerator for at least two hours, but I recommend chilling it overnight for best results.
FAQs
How do you store homemade pudding pie?
Store homemade pudding pie in an airtight container (or wrap the pie plate in plastic).
Should you refrigerate this pie?
Yes it should be refrigerated. It will last in the fridge for 2 days.
Coconut Chocolate Pudding Pie
This Coconut Chocolate Pie is inspired by my favorite candy bar – an Almond Joy! It’s a homemade pudding pie with a chocolate cookie crust that’s so cool, creamy and decadent everyone will fight over the last piece! The pie filling is made with homemade coconut and chocolate pudding that takes less than ten minutes to make – plus you can make and assemble the pie ahead so it’s ready to slice and serve later!
Recipe Video
Prep Time 30 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Ingredients
For the Crust
- 30 Oreo cookies (don't remove the cream)
- ½ cup (46g) sliced almonds
- ⅓ cup (23g) shredded sweeteened coconut
- 6 tablespoons (84g) unsatled butter , melted
For the Filling
- 2 ⅔ cups (633ml) whole milk
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ⅓ cup (43g) cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ounces (57g) unsweetened baking chocolate , melted
- 1 cup (70g) sweetened shredded coconut
For the Topping
- Whipped Cream
- Toasted sliced almonds
- Toasted Coconut
Instructions
- Preheat oven to 350°F. Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press to along the sides and bottom. Bake for 20 minutes, until set.
- In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
- Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable.
- Before serving, cover the top with whipped cream and sprinkle with sliced almonds and toasted coconut.
Recipe Notes
To toast sliced almonds and coconut, place on a baking sheet and bake at 350°F for a few minutes. Do not walk away from the oven – watch it closely! Store in refrigerator. Learn how to toast coconut and how to toast nuts!
Recipe adapted from Martha Stewart.
Recipe Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 64g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 128mg | Sodium: 435mg | Potassium: 371mg | Fiber: 4g | Sugar: 42g | Vitamin A: 524IU | Calcium: 143mg | Iron: 6mg
Nutritional information not guaranteed to be accurate
My two favorite pie flavors joined in one fantabulous creation!!! What a great idea to make the crust using the cookies, almonds, and coconut…I might just eat that before even making the pie:-)
The oreo cookie crust does it for me – and the cool whip topping! Dorothy! this looks amazing!!
Wow, that looks absolutely incredible. YUM!
I am not a big fan of coconut … but I think I could learn to love it after looking at this pie!
I’m thankful that I don’t have this pie sitting in front of me because my jeans would hate me–oh, who am I kidding? This looks absolutely delectable. Send leftovers my way, maybe?
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