Description
This Chocolate Coconut Cream Pie is an easy no-bake dessert with a chocolate cookie crust, creamy coconut filling, smooth chocolate cream, and fluffy whipped topping.
Ingredients
Scale
- 1 package, about 15 ounces, chocolate fudge sandwich cookies or chocolate cookie crumbs, finely crushed
- 1/2 cup butter, melted
- 1 box, 3.4 ounces, instant coconut cream pudding mix
- 1 1/3 cups cold milk
- 8 ounces cream cheese, softened and divided
- 1/2 cup sweetened shredded coconut
- 2 ounces semi-sweet chocolate, melted and slightly cooled
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Toasted coconut, optional garnish
- Shaved chocolate, optional garnish
Instructions
- Crush the chocolate cookies in a food processor until finely ground.
- Mix the cookie crumbs with melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom and sides of a 9-inch or 10-inch pie plate.
- Whisk the coconut cream pudding mix with cold milk until it begins to thicken.
- Add 4 ounces softened cream cheese to the coconut pudding mixture and beat until smooth.
- Stir the sweetened shredded coconut into the coconut filling.
- Spread the coconut filling evenly into the prepared cookie crust.
- Melt the semi-sweet chocolate in short microwave bursts, stirring between each burst, then cool for 1 to 2 minutes.
- Beat the melted chocolate with the remaining 4 ounces softened cream cheese until smooth.
- Spread the chocolate cream layer gently over the coconut filling.
- Beat the heavy whipping cream until soft peaks form.
- Add powdered sugar and vanilla extract, then beat until stiff peaks form.
- Spread the whipped cream evenly over the chocolate layer.
- Top with toasted coconut and shaved chocolate, if desired.
- Chill the pie for at least 2 hours before slicing and serving.
- Refrigerate leftovers.
Notes
- Use cold milk so the instant pudding thickens properly.
- Let melted chocolate cool slightly before mixing it with cream cheese.
- Chill the pie fully for clean slices.
- Toast the coconut garnish for deeper flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 31
- Sodium: 310
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
- Cholesterol: 78