Description
A rich, chewy pie layered with toasted sweetened coconut, swirls of melted semi-sweet chocolate, and a buttery, crisp crust that holds it all together. This pie is indulgent, nostalgic, and perfect for cold-weather baking.
Ingredients
1 9-inch all-butter pie crust (blind-baked)
1 1/2 cups sweetened shredded coconut
1 cup sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped semi-sweet chocolate (not chips)
1/4 cup additional toasted coconut for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix sweetened condensed milk, eggs, vanilla extract, and salt until smooth.
3. Fold in shredded coconut and chopped semi-sweet chocolate gently—don’t overmix.
4. Pour the filling into the blind-baked pie crust and smooth out evenly.
5. Bake for 40 to 50 minutes, or until the top is golden brown and the center is just slightly wobbly.
6. Let the pie cool at room temperature for 2 hours, then refrigerate for at least another 2 hours before slicing.
7. Top with extra toasted coconut before serving, if desired.
8. Serve chilled or at room temperature.
Notes
Let the pie cool completely before slicing to ensure clean cuts.
Don’t substitute chocolate chips—they don’t melt into pockets the same way.
Use foil to cover crust edges if they brown too quickly during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 160mg
- Fat: 33g
- Saturated Fat: 22g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: chocolate pie, coconut pie, German chocolate dessert