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Coconut-Chocolate Cream Pie

Coconut-Chocolate Cream Pie
Coconut-Chocolate Cream PieNathan Congleton / TODAY


  • 1 box (9 ounces) Nabisco Famous Chocolate Wafers
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup sweetened flaked coconut, toasted, divided
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 13½ ounces canned coconut milk
  • 1 cup milk
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1/2 teaspoon coconut extract
  • 1 1.75-ounce Mounds candy bar, chopped
  • Chef notes

    With it's crispy cookie crust and airy filling, we can't get enough of this coconut-chocolate cream pie. The perfect finishing touches are toasted coconut and a chopped up Mounds bar.

    Prep time: 25 minutes

    Cooking time: 24 minutes

    Additional time: Refrigerate 6 hours or overnight


    Preheat oven to 350°F.

    In a food processor, combine wafers, melted butter and 1/4 cup toasted coconut. Pulse until crumbs form. Transfer to a 9 x 9-inch pie dish. Firmly press into bottom and up sides. Bake 15 minutes. Set aside.

    Meanwhile, in a medium pot, whisk sugar and cornstarch until blended. Whisk in coconut milk, milk and salt. Cook over medium-high until bubbling and thick, 5 to 7 minutes.

    In a large bowl, whisk the egg yolks until combined.

    Slowly pour the hot mixture into the yolks while constantly whisking. Return the mixture to the pot and bring to a low simmer for 2 minutes, stirring constantly.

    Remove from heat and pour the mixture through a fine-mesh strainer into a bowl. Stir in the coconut extract and 1/2 cup toasted coconut. Pour into crust. Cover with plastic wrap and refrigerate 6 hours or overnight.

    Once the pie is chilled and set, scatter chopped Mounds bar and remaining 1/4 cup toasted coconut over the top.