Best 2 Chocolate Coconut Pudding Pie Recipes

Chocolate and coconut are a match made in dessert heaven. The rich, decadent flavor of chocolate pairs perfectly with the tropical sweetness of coconut, and when combined in a pie, the result is a truly special treat. Whether you're looking for a classic recipe that's been passed down through generations or a modern twist on this timeless dessert, there's a chocolate coconut pudding pie recipe out there that's perfect for you.

Let's cook with our recipes!

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING

Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding image

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

Provided by Big Sis

Categories Pie

Time 28m

Yield 10 Inch Pie

Number Of Ingredients 9

Ingredients

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla
2 teaspoons vanilla

Steps:

Cooking on stovetop.
Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
Microwave.
Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
Variations:.
Chocolate Cream Pie:.
Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
Coconut Cream Pie:.
Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
Banana Pudding:.
Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 5.1, Cholesterol 105.8, Sodium 315.2, Carbohydrate 24.5, Sugar 15.3, Protein 4.5

CHOCOLATE COCONUT PUDDING PIE

Chocolate Coconut Pudding Pie image

Inspired by a chocolate-coconut candy bar! Quick and easy pudding pie to make in no time. May be served with whipped cream.

Provided by rsmontana

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups cold milk, divided
1 (3.4 ounce) package instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust
½ cup shredded coconut, divided
1 (3.4 ounce) package instant coconut cream pudding mix
¼ cup milk chocolate chips, or more to taste
¼ cup slivered almonds

Steps:

Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
Refrigerate until chilled through and set, at least 30 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 51.9 g, Cholesterol 11.5 mg, Fat 17.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 7.9 g, Sodium 528.2 mg, Sugar 36.3 g

Tips:

To make the pie crust, you can use a pre-made graham cracker crust or make your own using the recipe provided in the article.
For the chocolate pudding filling, use high-quality chocolate for the best flavor. You can use dark chocolate, semisweet chocolate, or even milk chocolate, depending on your preference.
Make sure to cook the pudding filling until it is thick and bubbly. This will help to prevent it from curdling.
To make the coconut cream filling, use full-fat coconut milk for the best flavor and texture.
Chill the pie for at least 4 hours, or overnight, before serving. This will help the flavors to develop and the pie to set properly.

Conclusion:

This chocolate coconut pudding pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy chocolate pudding filling, fluffy coconut cream filling, and graham cracker crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate coconut pudding pie a try!