This ten ingredient Chocolate Pecan Coconut Custard Pie takes just ten minutes to prepare. The end result is a luscious and indulgent pie perfect for any occasion.
Keep in touch! Subscribe to receive Melanie Makes recipes direct to your inbox.
Original content posted November 2017. Updated November 2018.
Not once, not twice, not three times. I remade this Chocolate Pecan Coconut Custard Pie four times to get it just right. Between trying different crusts and a bit of adjusting cooking times due to my higher elevation, I’ve been working on this pie since before Halloween.
I’ll be honest in that I’d typically give up and move onto something else after two failed attempts at a recipe but for some reason this time around I decided to be persistent. But after that first bite of pie attempt number four, I was rewarded for my efforts with this decadent and dreamy pie.
I found this Chocolate Pecan Coconut Cream Pie recipe in my e-mail folder from way back in 2008. We had the absolute best neighbors in Wisconsin and we frequently would knock on one another’s door bearing baked goods. When she delivered slices of this pie to our door, I immediately requested the recipe.
Apparently it was from a local junior league cookbook and was originally named “Caribbean Coconut Pie.” For the life of me I can’t figure out why it would be named that so I took it upon myself to give it a more appropriate name.
I also made two other changes to make this Chocolate Pecan Coconut Custard Pie my own. I upped the amount of chocolate called for in the original recipe as well as swapped it for dark chocolate to cut a bit of the sweetness.
I also chose to use unsweetened flaked coconut instead of sweetened coconut flakes for the same reason. Plus the larger pieces of flaked coconut are so much prettier!
Apparently I have a thing for coconut in pies as it’s highlighted in my non-traditional German Chocolate Upside Down Pumpkin Pie, barista inspired no bake Mocha Coconut Frappuccino Pie and German Chocolate Pecan Pie.
This ten ingredient Chocolate Pecan Coconut Custard Pie takes just ten minutes to prepare. A refrigerated pie crust is the perfect shortcut for a coconut custard filling studded with dark chocolate chips, unsweetened coconut flakes and chopped pecans.
The end result is a luscious and indulgent pie perfect for any occasion. No one has to know that it was just as easy as whisking together the custard ingredients and pouring it into a store bought crust. Your secret is safe with me!
How to Make Chocolate Pecan Coconut Cream Pie
 Press pie crust into 9″ pie plate. If you’re feeling fancy, crimp the outside edge of your pie crust.
 Sprinkle chocolate chips over crust in an even layer.
 In a small saucepan over low heat, melt butter.
 Add evaporated milk, sugar, cornstarch and salt to melted butter.
 Whisk ingredients together until just combined.
 Add eggs, one at a time, to sauce pan.
 Whisk together until combined after each addition.
 Add vanilla extract to sauce pan.
 Whisk together to completely combine.
 Pour butter mixture into prepared pie crust.
 Sprinkle coconut over filling.
 Sprinkle nuts over the top of coconut. Bake for 45-50 minutes at 375 degrees or until pie is just set.
Chocolate Pecan Coconut Custard Pie
- 1 9 " refrigerated pie crust
- 3/4 cup dark chocolate chips
- 1/4 cup butter
- 1 12- ounce can evaporated milk
- 1-1/2 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1-1/3 cups unsweetened flaked coconut
- Preheat oven to 375 degrees.
- Press pie crust into 9" pie plate.
- Sprinkle chocolate chips over crust.
- In a small saucepan over low heat, melt butter.
- Whisk in evaporated milk, sugar, cornstarch and salt until completely combined.
- Whisk in eggs, one at a time, beating well with each addition.
- Stir in vanilla.
- Pour mixture into pie crust.
- Sprinkle coconut over filling and then sprinkle nuts over the top of coconut.
- Bake 45-50 minutes or until pie is just set.
- Allow pie to cool completely. Wait at least four hours prior to serving.