Chocolate Coconut Pie {Easy}

I love this pie not only because it’s beautiful, delicious, and chocolate, but also because it’s sooo easy. Can you believe it only has 4 ingredients? Coconut, butter, coconut milk, and chocolate chips!

When I found this recipe from Martha Stewart I just knew I had to make it. But instead of making a velvety ganache filling with heavy cream, I used coconut milk and it worked perfect!

I like to serve this to guests because it looks like I slaved for hours over the stove making this beautiful dessert, but in reality I can whip it up in no time. And I also like that it can be made the day before. This is my kind of dessert!

But be warned: it’s super rich!!!

Chocolate Coconut Pie {Easy}

Author Cassidy



  • 4 Tbsp. Earth Balance Butter or Ghee Softened
  • 1 14- oz. Package Sweetened Shredded Coconut


  • 1 Cup Canned Coconut Milk place in fridge so the cream separates from the liquid, then use as much of the cream as possible
  • 1 10- oz. Package Semi-Sweet Chocolate Chips


  1. Pre-heat oven to 350 degrees.
  2. In a food processor, combine the softened butter with 1/3 of the coconut and process until it comes together. Slowly add the remaining coconut. If it gets too thick to process, remove to bowl and mix the rest by hand.
  3. Place a 9-in pie pan onto a parchment lined baking sheet. Press coconut mixture into the bottom and up the sides of the pie pan, leaving the top edges loose and fluffy.
  4. Make a foil-ring to prevent the edges from burning: 1) Tear off a piece of foil about 3 times the length of the pan. 2) Fold it length-wise twice. 3) Wrap it around the pie so it covers the crust.
  5. Bake for 10 - 15 minutes or until the center starts to brown. Remove foil ring and bake another 3-5 minutes or until edges are browned.
  6. Cool completely on a wire rack.

For The Filling:

  1. Pour your chocolate chips into a heatproof bowl.
  2. Scoop the coconut cream into a measuring cup. If you have less than 1 cup of cream, finish filling the measuring cup with the coconut liquid. Pour into a small saucepan and bring to a boil over medium heat.
  3. Pour over chocolate chips and stir until completely smooth. This may take a few minutes.
  4. Pour into cooled crust and place uncovered in refrigerator until set, at least 2 hours or up to 1 day.

Here’s my picts 🙂




This post is part of Slightly Indulgent Tuesday

Posted January 5, 2012 by Cassidy in Desserts, Nut Free, Paleo, Pies / 13 Comments


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13 responses to “Chocolate Coconut Pie {Easy}

  1. Mindy-
    Sorry, I wasn’t very clear in my directions. I scooped out all of the coconut cream from my can, which was about 3/4 C, then I finished off the 1 Cup with the coconut liquid. All in all, 1 Cup. Use the coconut cream if you can, but if you don’t have a full cup of coconut cream (like me) it’s fine to finish it off with the liquid. Hope that makes since!

  2. This looks wonderful. I’ve had a similar recipe “pinned” on Pinterest for a while but using coconut sounds sooo much better. Thanks!

  3. Thank you for this recipe- my daughter is going to love it. I am relatively new to GFCF cooking so I’m experimenting with the ingredient alternatives. Is it possible to use Ghee instead of the Earth Balance butter? We have to avoid annato so I’ve been using Ghee as my butter in most things.

  4. Miki-
    I’ve never really used ghee, so I’m not sure. From what I’ve read it has a higher fat content than butter but will work in most recipes. Sometimes when baking you may need to use less ghee (up to half) than butter to make up for the difference in fat… that’s what I’ve read anyways. Let me know if you successfully sub Ghee in any of my recipes! … Hope that helps!

  5. Nancy @

    This sounds absolutely wonderful. I love the idea of substituting the milk with the coconut. I’ll definitely be making this!

  6. Thinking about making this for my kiddies. Any IDE if I could sub in coconut oil in the crust? I am guessing it would work nicely!

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