An easy chocolate chip coconut pie just sounds incredible, doesn’t it? This pie is perfect for holidays, Sunday dinners or just because!
This recipe was gifted to me by a friend and I love how easy it is to make! You can make your own graham cracker crust, or if you’re pressed for time like I usually am, you can buy a pre-made graham cracker pie shell and just make the filling. This chocolate chip coconut pie is yummy and can be finished in a snap.
How to make this chocolate coconut pie recipe
This pie is so simple to make! All you do is combine the 5 ingredients needed for the pie filling, stir and transfer into the pie crust and bake. You’ll need to cool the pie to set it and make it easier to slice. Then serve topped with a dollop of cream- that’s it!
What kind of nuts should I add?
If you choose to add nuts to your pie, I really recommend slivered almonds or pecans. Almonds can give it that almond joy taste and nostalgia while a chocolate coconut pecan pie is also incredibly delicious! That being said, you can choose any nut variety that you like. Macadamia nuts or hazelnuts would taste good too.
Do I have to use a graham cracker crust?
You can use any crust variety that you like. Graham cracker crust is the suggested option, but a crushed oreo crust can help to tie in the chocolatey goodness. I’ve also seen store-bought shortbread pie crusts that would taste incredible with this pie!
Chocolate chip coconut pie ingredients
Here’s what you’ll need to make this chocolate chip pie:
– Sweet shredded coconut
– Semi-sweet chocolate chips
– 1- 14 oz can Sweetened Condensed Milk
– Vanilla extract
– Nuts, if you’d like! I used pecans, but you can use slivered almonds, walnuts or even salted peanuts.
– Graham Cracker Pie Crust
How to make Chocolate Chip Coconut pie
Preheat your oven to 350 degrees F.
Prepare your pie crust, or set your prepared pie crust aside.
In a medium-sized bowl, pour in the Sweetened Condensed Milk. Add the vanilla.
Add in the pecans, coconut, and chocolate chips.
Mix well.
Scoop this filling into the pie crust and spread it out evenly.
Place in the preheated oven and bake for 25-30 minutes until the coconut starts turning a golden brown.
Let the pie cool for 5 minutes and then enjoy.
Chocolate Chip Coconut Pie
Ingredients
- 2 cups Shredded Coconut (sweetened or unsweetened)
- 1.5 cups Semi-Sweet Chocolate Chips or milk chocolate chips
- 14 oz Sweetened Condensed Milk
- 1 tsp Vanilla extract
- 1/2 cup chopped pecans optional, or other nut varieties
- 1 Graham Cracker Pie Crust Storebought or homemade
Instructions
- Preheat oven to 350°F.
- In a medium bowl combine all the ingredients save the pie crust. Stir well.
- Transfer mixture into pie crust and spread evenly.
- Bake for 25-30 minutes, or until the coconut starts turning a light golden brown.
- Let cool to set. Pie can be served at room temperature or slightly chilled. Top with a dollop of cream prior to serving, if desired.
Nutrition
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Can you freeze this pie?
After it’s completely cooled, the pie can be frozen. Simply keep it well wrapped or covered in an airtight container and freeze for up to 3 weeks. Thaw before eating and enjoy.
How long will this pie last?
If properly stores within your fridge in an airtight container your pie can last up to 5 days.
Should you use sweetened coconut or unsweetened?
This is completely dependent upon you and how much of a sweetness factor you’d like your pie to have. Honestly, the sweetened variety is delicious and well worth it, but for those on low-sugar or that want a savory pie, having an unsweetened variety allows you to add in as much added sugar as you want to bring it up to taste.
Enjoy pie recipes? So do we! Here are more to check out
- Easy Hershey Chocolate Pie
- Chocolate Caramel Turtle Pie
- No Bake Pumpkin Pie
- Easy Peach Pie
- Lemon Ice Box Pie
- Homemade Boston Cream Pie
- Chocolate Chip Cookie Pie
- Easy Pina Colada Pie
With a simple and easy pie recipe like this, you and your kids can have a lot of fun in the kitchen making tasty memories. I really hope you enjoy this chocolate chip coconut pie recipe!
Chocolate chip coconut pie is a simple homemade pie made with just 6 ingredients! Easy chocolate coconut pie perfect for coconut lovers.
Lisa says
Hi there I really love the idea of this recipe but am confused by the amount of condensed milk.
Jessica says
You use an entire 14-oz can of sweetened condensed milk. 🙂
Tammy says
I made this tonight with a pre made graham cracker crust. It was simple & good but way too sweet for me. I will still make it again but substitute unsweetened coconut next time I think.
Betty says
Can I use a regular pie crust. My family doesn’t like graham cracker crust?
Jessica says
Of course!
Jackie says
Should i refrigerate leftove pie
Jessica says
It lasts longer if you do!
Taylor says
This is sinfully good! The best chocolate to coconut ratio and seriously SO delicious!
Julianne Zimmerman says
Made this for my holiday party, rave reviews. Thanks for sharing!
Lexie says
This recipe is literally just magic bars put into pie dish… i feel like it’s a rip off of a traditional recipe honestly.
Jessica says
LOL. What exactly is a “traditional recipe” and why on earth does it matter? Did you try this pie? If you don’t like it, please move along and spare me your negativity.
joey says
If I was making Almond Joy bars and I didn’t have coconut oil can I use butter instead.?
Jessica says
How much does it call for? Hmmmm…
Pat says
Do you usually serve this pie at room temp? I made it exactly (forgot the vanilla…) as the recipe called for. It baked nicely in 30 min. We ate a tiny slice slightly warm and it was very gooey. After refrigerating for the afternoon, we tried it again after dinner and I could hardly cut through it. The chips were still solid, next time I’d use mini chips. Today I sliced a piece to come to room temp to see if it would be better. Very hard to cut. I used a home made crust which is lovely and flakey, but the filling is very stiff. Should I try less coconut and fewer chips next time?
Jessica says
Hmmm- the sweetened condensed milk/ coconut/ nut mixture should break up the chocolate chips well enough that they’re not a block of chocolate. Can you double check your measurements were accurate? 2 cups of shredded coconut?
Pat says
I shouldn’t have said exactly…. I used flaked coconut and omitted the nuts. The chips kept their shape and are crunchy to bite into, not softened at all. I measured both coconut (2 cups) and chips (1 1/2 cups). We ate the room temp slice today and it was softer, but the chips didn’t seem to melt at all. The ones on the surface did, but not on the bottom of the pie. They were well distributed through the coconut/milk mixture. Maybe more baking would have helped. The coconut was nicely browned and everything seemed set, so I took it out after 30 min.
L B says
I have just taken this pie out of the oven. I did add a cup of blended almonds and pecans. It filled a “Marie Callendar” 9″ homestyle crust to the top. It had to cook 55 minutes for center to cook. It looks amazing and I hope it tastes great too.
L B says
I cut the pie after 30 minutes rest. It is as tasty as it looks. See previous comment. Only change, I did add 2 tablespoons of flour while mixing. I always do thus when making a cream base pie. Consistency was perfect. I wish I could send you the picture.
Jessica says
Sounds incredible LB! Thank you so much for sharing and I’m so glad you liked it!!