This Coconut Cream Pie with a Chocolate-Painted Crust elevates the classic coconut cream pie into an unforgettable, patisserie-worthy dessert. A flaky baked pie crust is brushed with melted chocolate to create a moisture barrier and subtle cocoa layer, then filled with ultra-silky coconut custard and finished with clouds of whipped cream and toasted coconut.
The result? Perfect slices, no soggy crust, and a flavor combination that feels indulgent and refined.
⭐ Why This Coconut Cream Pie Is Exceptional
Chocolate-painted crust prevents sogginess and adds depth
Silky coconut custard made from scratch—no pudding mixes
Elegant presentation ideal for holidays, dinner parties, and celebrations
🧾 Ingredients
Pie Crust
1 (9-inch) pie crust, blind-baked and cooled
4 oz semi-sweet or dark chocolate, finely chopped
Coconut Cream Filling
1 cup full-fat coconut milk
1½ cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 tsp pure vanilla extract
1½ cups sweetened shredded coconut
Whipped Cream Topping
1½ cups cold heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
Garnish (Optional but Recommended)
Toasted coconut flakes
Chocolate curls or shaved chocolate
👩🍳 How to Make Coconut Cream Pie with Chocolate-Painted Crust
1. Blind-Bake the Crust
Bake the pie crust according to recipe or package directions until fully golden and crisp. Let cool completely.
A fully baked crust is essential—the chocolate layer enhances texture, but can’t fix an underbaked shell.
2. Paint the Crust with Chocolate
Melt the chopped chocolate gently over a double boiler or in the microwave (30-second bursts, stirring).
Using a pastry brush or spoon, coat the bottom and sides of the cooled crust with a thin layer of melted chocolate.
Let set at room temperature or refrigerate for 10–15 minutes until firm.
Why this matters:
The chocolate seals the crust, prevents moisture absorption, and adds a subtle cocoa note that pairs beautifully with coconut.
3. Make the Coconut Custard
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in coconut milk and whole milk.
Cook over medium heat, whisking constantly, until thickened and bubbling (5–7 minutes).
4. Temper the Egg Yolks
Lightly whisk egg yolks in a bowl. Slowly whisk in about ½ cup of the hot custard mixture.
Return everything to the saucepan and cook for 2 more minutes, whisking constantly, until thick and glossy.
Remove from heat and stir in butter, vanilla, and shredded coconut.
5. Assemble the Pie
Pour the hot coconut filling into the chocolate-painted crust, smoothing the top.
Press plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
6. Whip & Finish
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe over the chilled pie. Garnish with toasted coconut and chocolate curls if desired.
🔥 Pro Tips for Bakery-Perfect Results
Use dark chocolate (60–70%) for balance against the sweet custard
Brush chocolate while warm, but apply to a fully cooled crust
Chill thoroughly before slicing for clean, sharp edges
Toast coconut garnish for aroma and crunch
🧊 Storage & Make-Ahead
Refrigerator: Store covered up to 3 days
Make-Ahead: Prepare pie (without whipped cream) up to 24 hours ahead
Freezing: Not recommended—custard texture may degrade
🍰 Flavor Variations
Almond Joy-Style: Add toasted almonds to the chocolate layer
White Chocolate Coconut: Use white chocolate for a sweeter profile
Rum Coconut Cream Pie: Add 1 tbsp dark rum to the custard
❓ Frequently Asked Questions
Does the chocolate overpower the coconut?
No—the chocolate layer is thin and subtle, enhancing rather than dominating.
Can I use a graham cracker crust?
Yes, but chocolate-painting works best with a traditional pastry crust.
Why paint the sides of the crust too?
This ensures complete moisture protection and structural integrity.
🥥🍫 Final Thoughts
This Coconut Cream Pie with Chocolate-Painted Crust is the ultimate upgrade to a beloved classic. The contrast between crisp crust, silky coconut custard, and delicate chocolate creates a dessert that feels luxurious yet familiar—perfect for anyone who wants a show-stopping pie that slices clean and tastes incredible.
* 2 tablespoons cold unsalted butter, cut into pieces
* 3/8 cup chilled heavy cream
* 3/4 cup flaked or shredded coconut
Coconut Cream Pie INSTRUCTIONS
Pie Crust:
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute.
Add the butter and mix just until you have a crumbly, sandy mixture.
You should still be able to see the pieces of butter.
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
You should still see small bits of butter.
Turn out onto a work surface, divide the dough in 1/2, and shape into 2 round, flat disks.
Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight
before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature.
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on.
However, you won't be able to check the progress of the dough as easily.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
The dough should feel smooth and soft; some say it should feel like the inside of your forearm.
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
Instead, put it back in refrigerator for 15 minutes to firm the butter up.
Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
Set your pie or tart pan nearby.
We always use heavy aluminum pans, because glass pans seem to bake the crust too fast.
However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you.
To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.
Using scissors or a sharp knife, trim
the dough to within 3/4-inch of the rim.
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage.
To decorate the rim, just press it all around with the back of a fork.
For a slightly more advanced look, press the thumb and forefinger of one hand together.
Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between.
Repeat all around the rim to make a wavy edge.
Chill 20 minutes before baking.
Heat the oven to 375 degrees.
Line the inside of the chilled crust with aluminum foil (don't turn down over the rim, but leave the extra sticking up so that you have something to hold on to).
Fill the foil all the way up to the top of the shell with pie weights, rice, or dried beans. (Pie weights
are reusable metal or ceramic pellets that hold the crust in place as it bakes. You can buy them at cooking supply stores.)
Bake 25 to 30 minutes, until dry and beginning to turn "blond".
Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
In the top half of a double boiler set over barely simmering water, stir the chocolate until melted.
Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator.
In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy.
With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture.
Strain the mixture back into the saucepan to smooth it and remove the vanilla bean.
Whisking constantly, cook over medium-high heat until thick and just boiling.
When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large
bubbles boiling up to the top.
Pour the mixture into a medium bowl and stir in the butter.
Half-fill a large bowl with ice water.
Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff.
Fold the whipped cream and coconut into the custard.
Pour the mixture into the chocolate-coated pie shell and smooth the top.
Refrigerate uncovered at least 2 hours.
The coconut cream pie recipe is ready to serve.... cold.
Coconut Cream Pie with Chocolate-Painted Crust Video:
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