Coconut Chocolate Pudding Pie

This cool and creamy coconut chocolate pudding pie is perfect for anyone who loves the classic combination of chocolate and coconut. Imagine a luscious double pudding filling—one chocolatey and one rich with coconut—on top of a crunchy chocolate almond cookie crust. It captures the flavor of an Almond Joy in each slice and is always the first dessert gone at our gatherings. With its easy make-ahead steps, this pie is perfect for when you need a showstopper dessert ready to serve without any stress.

The first time I brought this pie to a neighborhood potluck it disappeared in minutes and people kept asking for the recipe. My family is officially obsessed and requests it at every special dinner.

Ingredients

• Oreo cookies: I leave the cream filling in for extra fudgy texture plus any chocolate sandwich cookie will work if you want to switch things up
• Sliced almonds: These give both flavor and crunch to the crust pick plump firm pieces from the bulk section for freshness
• Shredded sweetened coconut: Use the sweetened kind for best flavor and check the package for bright white color to ensure freshness
• Unsalted butter: Make sure to melt fully for even crust mixing and a fresher taste
• Whole milk: High-quality milk makes the pudding creamy and rich and I like to choose full-fat for best texture
• Egg yolks: These give the filling a deep custardy flavor large and bright yolks are best
• Granulated sugar: White sugar keeps the flavors clean and classic try to avoid clumpy or old sugar
• Cornstarch: Essential for thickening the pudding so the pie slices cleanly be sure there are no lumps
• Vanilla extract: Go for real vanilla for the richest aromatic flavor
• Salt: Just a pinch balances the sweetness and brings out chocolate notes
• Unsweetened baking chocolate: The better the chocolate the bolder the pudding part I love using a good block chopped and melted
• Whipped cream: For the billowy topping I prefer to whip my own for ultra-creamy texture
• Toasted sliced almonds and toasted coconut: Both add crunch and a finishing touch—look for a golden brown color when toasting for best flavor

Step-by-Step Instructions

Make the Crust:

Start by blending the cookies sliced almonds and shredded coconut in a food processor until everything looks like fine crumbs This ensures the crust will hold together and taste uniform. Next pour into a bowl and stir in the melted butter Let every bit get moist for best results. Press the mixture firmly into the sides and bottom of a pie plate to make a sturdy base. Bake at three hundred fifty degrees Fahrenheit for twenty minutes until it feels set and smells toasty. Cool while you prepare your fillings.

Cook the Custard Base:

In a medium saucepan whisk together the milk egg yolks granulated sugar cornstarch vanilla extract and salt. Keep whisking constantly over medium heat. This part is key to avoid any lumps. After about five minutes you will notice the mixture thickening. If you dip a spoon into it and draw your finger across the back the line should stay. As soon as it thickens take it off the heat to prevent overcooking.

Two-Tone the Filling:

Pour half the hot custard base into a medium bowl. Stir in the melted chocolate until it is fully smooth and glossy for the chocolate layer. Into the saucepan with the remaining custard add the shredded coconut which gives a sweet chewy texture. Both puddings should be slightly warm but spreadable.

Assemble the Pie:

Spread the coconut custard over the cooled cookie crust making sure to even it out to the edges. Then carefully spoon the chocolate custard on top and gently spread it over the coconut layer for gorgeous visible stripes. This contrast is what makes slicing extra satisfying later.

Chill Until Set:

Cover the pie surface directly with plastic wrap to avoid a skin forming. Place in the refrigerator until completely chilled and set at least two hours or overnight for cleanest slices and best flavor meld.

Top and Serve:

Just before serving pile on fluffy whipped cream and sprinkle with plenty of toasted sliced almonds and coconut. I love adding extra for plenty of texture and restaurant-worthy looks.

Save

My favorite thing in this pie is the coconut pudding layer—I used to sneak bites of it by the spoonful as a kid when my mom made coconut cream pie. Now passing on the ritual to my own kids makes this pie extra special in our house. We always compete for the biggest slice with the most whipped cream and toasted coconut topping.

Storage Tips

Cover the pie tightly with plastic wrap if you have leftovers and refrigerate for up to three days. I suggest keeping the whipped cream and toasted toppings separate until just before serving. For best slice appeal serve within twenty-four hours.

Ingredient Substitutions

Any chocolate sandwich cookie works for the base—try chocolate graham crackers for a different kick. Almonds can be swapped for pecans or left out altogether. Dairy-free milk and butter can be used if you keep a close eye on thickening. If you are out of cornstarch try arrowroot for results that are nearly identical.

Serving Suggestions

This pie needs little ornament but a handful of fresh berries on the side makes it pop for company. For an individual treat make mini pies in muffin cups—just reduce the baking time for the crust and chill in small cups for portable pudding pies at your next picnic.

Cultural and Historical Context

This pie channels the American love of candy bars and easy homemade desserts. Pudding pies rose in popularity from midcentury cookbooks where shortcuts and convenience were prized. Using a cookie crust is a distinctly American invention that makes dessert making accessible for busy home cooks.

Frequently Asked Questions About Recipes

→ Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate wafer cookies can substitute for Oreos, though the flavor will vary.

→ How do I ensure the pudding sets properly?

Bring the custard to a gentle boil while whisking, then chill thoroughly—preferably overnight—for best results.

→ Is it possible to make the pie dairy-free?

Try substituting dairy-free milk and vegan butter; note texture may differ slightly from the original version.

→ What's the best way to toast coconut and almonds?

Spread them on a baking sheet and bake at 350°F for several minutes, watching closely until golden brown.

→ Can I prepare the dessert in advance?

Absolutely! The crust and pudding layers can be made ahead and chilled, then topped just before serving.