Coconut Chocolate Pudding Pie
A no-bake Coconut Chocolate Pudding Pie with an Oreo-almond-coconut crust, creamy coconut custard, and rich chocolate pudding topping.
Equipment
- 9-inch pie plate
- Food processor
- Medium saucepan
- Whisk
- Mixing bowls
Ingredients
- 30 cookies Oreo cookies (cream included)
- 1/2 cup sliced almonds
- 1/3 cup sweetened shredded coconut plus more for topping
- 6 tablespoons unsalted butter melted
- 2 2/3 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 ounces unsweetened baking chocolate melted
- Whipped cream for topping
- Toasted sliced almonds for garnish
Instructions
- Preheat oven to 350°F. Pulse Oreo cookies, sliced almonds, and sweetened shredded coconut in a food processor until fine crumbs form. Mix with melted butter in a bowl.
- Press crumb mixture firmly into a 9-inch pie plate along the bottom and up the sides. Bake for about 10 minutes until set. Cool completely.
- In a medium saucepan, whisk together whole milk, egg yolks, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly, until thickened and just beginning to bubble.
- Remove from heat and divide the custard in half. Stir melted unsweetened chocolate into one half. Stir sweetened shredded coconut into the other half.
- Pour the coconut custard into the cooled crust, then top with the chocolate custard. Smooth the top. Cover with plastic wrap touching the surface and chill until fully set, at least 2 hours, ideally overnight.
- Before serving, top with whipped cream, toasted sliced almonds, and extra toasted coconut. Slice with a hot, clean knife for neat portions.
Notes
- For clean slices, chill the pie overnight and dip your knife in hot water between cuts.
- To toast coconut, spread on a baking sheet and bake at 350°F for 5–7 minutes, watching closely.
- Store covered in the refrigerator for up to 4 days.