Easy Chocolate Coconut Pecan Cream Pie Recipe – Creamy Chocolate Dessert

There’s something magical about slicing into a chilled, layered cream pie on a relaxed weekend afternoon or presenting one as the grand finale to a holiday gathering. Chocolate Coconut Pecan Cream Pie is the kind of dessert that feels both nostalgic and luxurious, perfect for celebrations, Sunday dinners, or whenever you crave a truly indulgent treat. This recipe was inspired by classic Southern-style cream pies and layered desserts that combine texture and flavor in every bite. The silky chocolate filling, the sweet coconut cream layer, and the buttery pecan crunch create a harmony that feels timeless yet special. It’s a dessert that brings people together around the table, inviting second slices and plenty of compliments.

---

Why You’ll Love This Chocolate Coconut Pecan Cream Pie

This pie is more than just a dessert; it’s a layered experience. Each component plays an essential role:

• A crisp, buttery crust that supports the creamy layers
• A rich chocolate pudding filling made from scratch
• A luscious coconut cream layer with toasted coconut
• Crunchy pecans for depth and texture
• Fluffy whipped topping to finish it beautifully

The contrast between silky, creamy, and crunchy makes every forkful unforgettable. It’s ideal for holidays, birthdays, potlucks, or simply when you want to elevate your dessert game.

---

Ingredients You’ll Need

For the Crust

• 1 1/2 cups (180 g) chocolate cookie crumbs
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted

For the Chocolate Layer

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) unsweetened cocoa powder
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons (28 g) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup (85 g) semi-sweet chocolate chips

For the Coconut Cream Layer

• 1 cup (240 ml) heavy cream
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (90 g) sweetened shredded coconut
• 4 ounces (113 g) cream cheese, softened

For the Pecan Layer

• 3/4 cup (90 g) chopped pecans
• 2 tablespoons (28 g) unsalted butter
• 2 tablespoons (25 g) brown sugar

For the Topping

• 1 cup (240 ml) heavy cream
• 2 tablespoons (16 g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons (15 g) toasted coconut
• 2 tablespoons (15 g) chopped pecans

---

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups (180 g) chocolate cookie crumbs, 1/4 cup (50 g) sugar, and 1/2 cup (113 g) melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into a 9-inch (23 cm) pie pan, making sure to press along the sides and bottom evenly. Bake for 8–10 minutes. Let the crust cool completely before adding the filling.

---

2. Make the Chocolate Filling

In a saucepan over medium heat, whisk together 2 cups (480 ml) milk, 1/2 cup (100 g) sugar, 1/4 cup (30 g) cocoa powder, 1/4 cup (30 g) cornstarch, and 1/4 teaspoon salt. Cook while whisking constantly until the mixture begins to thicken. In a separate bowl, lightly beat 3 egg yolks. Slowly add about 1/2 cup of the hot chocolate mixture to the yolks while whisking, then return everything to the saucepan. Continue cooking for 2–3 minutes until thick and glossy. Remove from heat and stir in 2 tablespoons (28 g) butter, 1 teaspoon vanilla, and 1/2 cup (85 g) chocolate chips. Stir until smooth. Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for at least 1 hour until set.

---

3. Prepare the Coconut Cream Layer

In a mixing bowl, beat 4 ounces (113 g) softened cream cheese until smooth. Add 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla extract and mix until combined. In another bowl, whip 1 cup (240 ml) heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in 1 cup (90 g) shredded coconut. Spread this coconut cream mixture evenly over the chilled chocolate layer. Refrigerate for another 1–2 hours.

---

4. Toast the Pecans

In a skillet over medium heat, melt 2 tablespoons (28 g) butter. Add 3/4 cup (90 g) chopped pecans and 2 tablespoons (25 g) brown sugar. Cook for 3–4 minutes, stirring frequently, until fragrant and lightly caramelized. Let the pecans cool completely before sprinkling them over the coconut layer.

---

5. Add the Final Topping

Whip 1 cup (240 ml) heavy cream with 2 tablespoons (16 g) powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pie. Garnish with 2 tablespoons (15 g) toasted coconut and 2 tablespoons (15 g) chopped pecans. Chill for at least 4 hours before slicing for clean, beautiful layers.

---

Tips for Perfect Results

• Chill thoroughly between layers to maintain structure.
• Use room temperature cream cheese for a smooth coconut layer.
• Toast coconut lightly in a dry pan for deeper flavor.
• For clean slices, dip your knife in hot water and wipe between cuts.

---

Serving Suggestions

This pie is best served chilled. Pair it with:

• Fresh berries for a bright contrast
• A scoop of vanilla ice cream
• A cup of hot coffee or tea

It’s an impressive dessert that looks bakery-worthy but is completely achievable at home.

---

Frequently Asked Questions

1. Can I make this pie ahead of time?

Yes, this Chocolate Coconut Pecan Cream Pie is an excellent make-ahead dessert. In fact, preparing it a day in advance can improve both flavor and texture. The extended chilling time allows the chocolate layer to fully set and the coconut cream layer to firm up, making slicing much easier. If making ahead, assemble the crust, chocolate layer, and coconut layer, then cover tightly with plastic wrap and refrigerate. Add the whipped topping and garnishes the day you plan to serve it for the freshest appearance. The pie can be stored in the refrigerator for up to 3 days. For best results, keep it covered to prevent it from absorbing refrigerator odors.

2. Can I use a store-bought crust?

Absolutely. While the homemade chocolate cookie crust adds a rich, buttery depth, a pre-made 9-inch chocolate or graham cracker crust works well when you need a shortcut. If using a store-bought crust, there’s no need to bake it unless the package instructions recommend it. Just ensure the crust is firm before adding the chocolate filling. Keep in mind that homemade crusts tend to be sturdier and may hold the layered filling more securely, but a ready-made option is convenient and still delicious.

3. Can I substitute the pecans with another nut?

Yes, you can substitute pecans with walnuts, almonds, or even toasted hazelnuts. Each nut will bring a slightly different flavor profile. Walnuts offer a mild bitterness that balances the sweetness, almonds provide a firmer crunch, and hazelnuts introduce a subtle roasted flavor that pairs beautifully with chocolate. If you prefer a nut-free version, simply omit the pecans and replace them with extra toasted coconut or chocolate shavings for added texture.

4. How do I keep the layers from mixing together?

The key to distinct layers is proper chilling and thickness. Allow the chocolate filling to cool and set before adding the coconut cream layer. It should feel firm to the touch, not soft or loose. Similarly, ensure the coconut layer is evenly spread and well chilled before adding the pecans and whipped topping. Working gently and spreading layers carefully with an offset spatula will help preserve clean separation. Patience during chilling is essential for achieving the beautiful layered effect.

---

Final Thoughts

Chocolate Coconut Pecan Cream Pie is the kind of dessert that turns an ordinary meal into a memorable occasion. Its luxurious layers create a stunning visual presentation, but it’s the combination of flavors and textures that truly makes it special. The deep chocolate base provides richness, the coconut cream layer brings light sweetness and tropical notes, and the toasted pecans add warmth and crunch. What makes this pie truly stand out is its balance. Despite its richness, it never feels overwhelming. The airy whipped topping lightens each bite, ensuring the dessert remains satisfying without being too heavy. It’s versatile enough for holiday gatherings yet simple enough to prepare for a weekend treat. This recipe also invites creativity. You can experiment with different crusts, adjust sweetness levels, or enhance the coconut flavor with a hint of coconut extract. Each variation still honors the core structure that makes this pie so irresistible. Whether you’re baking for family, friends, or simply for yourself, this Chocolate Coconut Pecan Cream Pie promises to impress. It’s a dessert that feels both comforting and elegant, a true celebration of chocolate, coconut, and pecans layered into creamy perfection. Print