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    Home » Recipes » Dessert » Pie

    Coconut Cream Pie with a Chocolate Crumb Crust

    Published by Melissa on October 10, 2011 | Updated June 10, 2022 | 83 Comments

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    Almond Joy Pie in a glass pie baking dish

    I started out making a Mounds pie, a chocolate crumb crust with a luscious, creamy coconut filling drizzled with hot fudge. After spreading the sweetened whipped cream on top though, the pie just looked like it needed almonds. So in the end I guess I made an Almond Joy pie for this month’s Secret Recipe Club.

    Dee, at Deelicious Sweets, is my secret blogger for the month. Her Heart Skippity Double-Coconut Cream Pie sounded heavenly and her Pudgy Fudgy Peanut Butter Pie looked irresistible. It was so hard to pick just one, so I decided to combine the two and my Almond Joy pie was born.

    Coconut-Cream-Pie-with-Chocolate-Crumb-Crust-Slice

    My daughter described this pie as amazing, rich and yummy. My husband said is was scrumptious. I, of course, would have to described it as deelicious! I loved looking at all the Deelicious Sweets at Dee’s, but she’s got a wonderful collection of savory recipes as well. Do yourself a favor and pop over and check them out.

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    Coconut Cream Pie with a Chocolate Crumb Crust

    Cook Time20 mins
    Additional Time10 mins
    Total Time30 mins
    Course: Dessert
    Keyword: cooking, Dessert, food, recipe
    Servings: 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ⅓ cup sugar
    • ¼ cup cornstarch
    • ¼ teaspoon salt
    • 2 cups milk
    • ¾ cup cream of coconut
    • 3 beaten egg yolks
    • 2 tablespoons margarine or butter
    • 1 cup flaked coconut
    • 2 teaspoons vanilla

    Chocolate Crumb Crust

    • 1 ½ cups crushed Nabisco chocolate wafers about ¾ of a 9 oz. box
    • ¼ cup sugar
    • 6 Tbsp. butter melted

    Hot Fudge Sauce

    • ¼ cup Dutch-process cocoa powder
    • ½ cup sugar
    • ½ cup light corn syrup
    • ¼ cup light cream or evaporated milk
    • ⅛ teaspoon coarse salt
    • 1 ½ tablespoons unsalted butter
    • ½ teaspoon pure vanilla extract

    Stabilized Whipped Cream

    • 4 teaspoons cold water
    • ½ teaspoon unflavored gelatin
    • 1 cup whipping cream
    • 2 tablespoons granulated sugar

    Instructions

    • In a medium saucepan combine sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly.
    • Cook and stir for an additional 2 minutes stirring constantly.
    • Gradually add about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for an additional 2 minutes. Remove from heat.
    • Stir in margarine or butter until melted. Stir in coconut and vanilla.
    • Pour hot filling into cooled chocolate crumb crust.
    • Cover and chill 3 to 6 hours before serving.
    • Before serving top with whipped cream (I used stabilized whipped cream because I wasn't serving all of it right away), drizzle with hot fudge and sprinkle with crushed sliced almonds.
    • Chocolate Crumb Crust: Preheat oven to 375º.
    • In medium bowl, combine all ingredients until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie plate.
    • Bake until firm, about 8 to 10 minutes. Cool completely before adding filling.
    • Makes one 9-inch pie crust.
    • Hot Fudge Sauce: Combine cocoa powder, sugar, corn syrup, light cream, salt and butter in a small saucepan, and cook over medium heat, stirring constantly, until mixture comes to a full boil.
    • Boil briskly for 3 minutes, stirring occasionally, then remove from heat, and stir in vanilla.
    • The sauce may be stored, refrigerated in an airtight, heatproof container for up to 1 week. To reheat, place the container of sauce in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.
    • Stabilized Whipped Cream: In small glass bowl (I used a custard cup) combine cold water and gelatin. Let it sit for 2 minutes. Bring a saucepan with 2 inches of water to a boil. Place bowl in saucepan and stir gelatin until it dissolves. (It will no longer be cloudy when it is dissolved.)
    • Combined whipping cream and sugar in mixing bowl and begin to whip. Slow drizzle in the dissolved gelatin. Beat until soft peaks form.


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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Sue Fulton

      November 08, 2015 at 12:04 pm

      Barb, what is cream of coconut?

      Reply
      • Barbara Schieving

        November 08, 2015 at 12:56 pm

        Hi Sue – cream of coconut is used to make drinks and desserts and is usually in the drink aisle at the grocery store. Here’s the brand I used http://www.cocolopez.com/creamofcoconut.html

        Reply
    2. Rachel

      July 29, 2015 at 11:58 pm

      I was looking for a coconut cream recipe that was as good as I had tasted in a particular restaurant. This recipe was definitely it.

      Reply
    3. Desi

      October 18, 2011 at 9:52 am

      Be still my heart, Barbara. You’ve done it again. Left me drooling and speechless. Your photos are captivating! Looks like alot of steps but I bet the results were so so worth it!

      http://steaknpotatoeskindagurl.blogspot.com/2011/10/octobers-secret-recipe-club-avocado.html

      Reply
    4. Jey @ The Jey of Cooking

      October 16, 2011 at 1:16 pm

      This looks and sounds fantastic! Thanks for sharing!

      Reply
    5. Casey

      October 15, 2011 at 8:44 pm

      I bet both pies were delicious but your combo is out of this world good.

      Reply
    6. Meghan

      October 15, 2011 at 11:39 am

      I just remembered you tweeting about this! It looks as good as it sounded 🙂 I love the photo that shows off the layers!

      Reply
    7. marla {family fresh cooking}

      October 14, 2011 at 8:08 pm

      Love all the sass & sweetness in this pie. You need to bring this to holiday parties!

      Reply
    8. rebecca

      October 12, 2011 at 5:55 pm

      looks so good and awesome pictures

      Reply
    9. Maria

      October 12, 2011 at 4:33 pm

      This is my kind of pie!

      Reply
    10. Juliana

      October 12, 2011 at 1:17 pm

      Oh Barbara, this pie looks delicious, love the creamy coconut filling with the chocolate crust. Beautiful!
      Hope you are having a great week 🙂

      Reply
    11. Lori

      October 12, 2011 at 12:57 pm

      Hey, Barbara,
      Where did you get the cocolate wafers for the crust on the Amond Joy Pie?

      Reply
    12. Betty

      October 12, 2011 at 12:48 pm

      I love coconuts, I love the way they taste and I love that they are nutritious. Your coconut cream pie looks tempting and delicious. This recipe is just what I need for the surprise dessert I am planning for.

      Reply
    13. susie

      October 12, 2011 at 11:33 am

      Yum…I do love an Almond Joy! The chocolate crust is genius! Looks so good…

      Reply
    14. sandie

      October 12, 2011 at 9:43 am

      OMG Barb, I want that pie NOW!!!!!

      Reply
    15. Tony Storm

      October 12, 2011 at 7:36 am

      geez, that looks AMAZING, will try for sure, im pretty sure it tastes as good as it looks

      Reply
    16. Cheah

      October 12, 2011 at 1:00 am

      This is so lovely, looks like a web!

      Reply
    17. Sook @ My Fabulous Recipes

      October 11, 2011 at 11:04 pm

      Almond joys- so good! This pie looks so delicious…. Yum!

      Reply
    18. Cookin' Canuck

      October 11, 2011 at 9:12 pm

      Almond Joys are one of my all-time favorite chocolate bars & this sounds far too good to resist.

      Reply
    19. Betty @ scrambled henfruit

      October 11, 2011 at 8:07 pm

      Sometimes you feel like a nut! 😉 This pie looks scrumptious, and I think the almonds were the perfect touch. I like Mounds, but I love Almond Joy!

      Reply
    20. chris

      October 11, 2011 at 4:59 pm

      Who can resist…chocolatr, coconut and almonds? Touchdown! Looks great…but not too beautiful to cut into 🙂

      Reply
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