Tested till perfect Chocolate Coconut Cream Pie

Chocolate Coconut Cream Pie

We've jazzed up a decadent coconut cream pie with chocolate pastry and a shower of grated chocolate. Look for the piña colada concentrate in the drinks aisle or freezer section of the supermarket.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2003

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10



  • 2-1/2 cups 2-1/2cupsmilk
  • 1/2 cup 1/2cupgranulated sugar
  • 1/3 cup 1/3cupcornstarch
  • 1/4 tsp 1/4tspsalt
  • 1/3 cup 1/3cuppiña colada concentrate
  • 4 4egg yolkegg yolks
  • 4 oz 4ozsemisweet chocolate, chopped
  • 1/2 cup 1/2cupsweetened shredded coconut, toasted
  • 1 tbsp 1tbspbutter
  • 1-1/2 tsp 1-1/2tspvanilla
  • 1/2 cup 1/2cupwhipping cream


  • 3/4 cup 3/4cupwhipping cream
  • 2 tbsp 2tbspgrated semisweet chocolate
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On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, leaving 1/2-inch (1 cm) overhang. Turn overhang under; flute edge. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Remove weights and foil. Bake until firm, 5 to 7 minutes. Let cool on rack. (Make-ahead: Cover and store at room temperature for up to 1 day.)

Filling: In heavy saucepan, whisk together 1/2 cup (125 mL) of the milk, sugar, cornstarch and salt ; stir in remaining milk and pi?olada concentrate. Bring to boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring, until thickened, about 8 minutes. Remove from heat.

In bowl, stir 1 cup (250 mL) of the piña colada mixture into egg yolks; return to pan and cook until thick enough to mound on spoon, about 4 minutes. Remove from heat. Add chopped chocolate, coconut, butter and vanilla; stir until chocolate is melted. Transfer to clean bowl and place plastic wrap directly on surface; refrigerate until chilled, 2 to 2-1/2 hours.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; brush over crust. Refrigerate until set.

In bowl, whip cream; fold into filling. Pour into prepared crust; refrigerate until firm enough to slice, about 3 hours.

Garnish: In bowl, whip cream; using pastry bag, pipe or spoon around edge of pie. Sprinkle with grated chocolate. (Make-ahead: Refrigerate for up to 8 hours.)

Nutritional Information Per each of 10 servings: about

cal 493 pro 7g total fat 32g sat. fat 18g
carb 49g fibre 2g chol 160mg sodium 291mg

% RDI:

calcium 11 iron 14 vit A 24 vit C 2
folate 16
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