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


    • 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


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.

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