Chocolate Coconut Cream Pie

While surfing around online I found a fabulous recipe for Chocolate Pie from Chef Jason Hill. His mimics a Chocolate pie sold on the Island of Oahu, Hawaii but is of course made at home. I thought the recipe was super simple and fabulous because it combines two of my favorite things Coconut and Chocolate! I have always had pie crust issues no matter how hard I try it's never as good as moms. So I used pre-made pie crusts. Feel free to make one if you want. Oh and did I mention this is a no oven bake pie. The original recipe has been tweaked slightly to suit my tastes.

Chocolate Coconut Cream Pie
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1/2 cup Cornstarch
1 cup water
1 cup milk
1 cup sugar
14 oz Coconut Milk
7 oz Semi-Sweet baking Chocolate
1 1/2 cups Heavy Whipping Cream
1/4 Cup Sugar
1 Pre-Baked Flaky Pie Crust 10-inch
1 Cup Toasted Coconut *optional


In a measuring cup, mix 1/2 cup cornstarch into 1 cup of water and let it dissolve. This is your cornstarch slurry, which will thicken the coconut milk.

Over medium heat, bring 1 cup whole milk, 1 cup of sugar and 14 ounces of coconut milk to a boil. Reduce the heat on the milk to a simmer and stir in the cornstarch mixture. Now, stir continuously until it thickens up.

In a saucepan, melt 7 ounces of semi-sweet chocolate over low heat. I prefer doing this using a double boiler method rather then just melting in the pan itself. Remove from heat and stir in half of the coconut mixture.

Top baked crust with the chocolate pie filling, then top with the reserved coconut custard. Refrigerate this for one hour.

Now it's time to make the whipped topping. Beat together 1 1/2 cups of heavy whipping cream, with 1/4 cup sugar. Whisk until stiff peaks form.

Now, just layer the whipped cream on the chocolate pie, top it with fresh shaved chocolate shavings, toasted coconut that's it and your done!