CHOCOLATE CHIP COCONUT PIE Recipe

If you’re searching for a dessert that balances gooey chocolate and chewy coconut in every bite, look no further than this irresistible CHOCOLATE CHIP COCONUT PIE. With a buttery graham cracker crust, a rich chocolatey filling, and that tropical hint of coconut, this pie is the sweet treat you’ll turn to again and again when you want to please a crowd or simply spoil yourself. It’s stunningly easy and effortlessly delivers big on both comfort and flavor—the perfect companion to Sunday family dinners, special celebrations, or “just because” cravings!

Ingredients You’ll Need

The magic of this pie is how such everyday ingredients join forces to create something spectacular. Every component has a vital role: from the creamy condensed milk that pulls it all together, to the coconut that provides that signature chew. Here’s what you’ll need to make this dish sing:

• Shredded Coconut: Brings the chewy texture and irresistible coconut flavor, and you can use sweetened or unsweetened based on your taste preference.
• Semi-Sweet Chocolate Chips: Offer pockets of melty chocolate throughout—feel free to swap in milk chocolate chips for a sweeter twist.
• Sweetened Condensed Milk: Delivers richness and helps the filling bind together for that classic gooey, creamy consistency.
• Vanilla Extract: Lends extra warmth and depth, perfectly rounding out the flavors—real vanilla makes a real difference here!
• Chopped Pecans (optional): Sprinkle in some crunch and a subtle nutty note, or swap for your favorite nuts to personalize the pie.
• Graham Cracker Pie Crust: Provides a sturdy, sweet base; homemade is wonderful, but store-bought cuts down your prep in a pinch.

How to Make CHOCOLATE CHIP COCONUT PIE

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This gives your oven just enough time to reach the right temperature so your CHOCOLATE CHIP COCONUT PIE bakes up golden and toasty. Don’t rush this step—a properly hot oven ensures that irresistible caramelization along the edges!

Step 2: Mix the Filling

In a medium bowl, combine the shredded coconut, chocolate chips, sweetened condensed milk, vanilla extract, and pecans if you’re using them. Stir everything together until you have a thick, chunky mixture. The condensed milk should coat all the coconut and chocolate, creating the delectable filling that defines a great CHOCOLATE CHIP COCONUT PIE.

Step 3: Fill the Crust

Pour the filling into your graham cracker crust. Use a spatula or the back of a spoon to spread the mixture evenly all the way to the edges, making sure every slice will get both coconut and chocolate chips in every bite!

Step 4: Bake

Slide your pie onto the middle rack of your oven and bake for 25 to 30 minutes. Keep a close eye towards the end—the coconut should turn a lovely golden brown shade around the edges, which is your cue that it’s ready to come out. Don’t worry if the center looks a touch soft; it’ll set up beautifully as it cools.

Step 5: Cool and Serve

Let your CHOCOLATE CHIP COCONUT PIE cool to room temperature so the filling firms up for easy serving. It’s perfectly delicious at room temp or slightly chilled. For a truly indulgent touch, top each slice with a cloud of whipped cream or a scoop of vanilla ice cream right before serving.

How to Serve CHOCOLATE CHIP COCONUT PIE

Garnishes

Dress up your pie slices with a dollop of freshly whipped cream, a sprinkle of extra toasted coconut, or even a small handful of chocolate shavings for an elegant finish. A single maraschino cherry on top can add cheerful color and old-school charm.

Side Dishes

This pie pairs beautifully with fresh, tangy fruits like pineapple slices or a citrus salad, which cut through the sweetness and add some brightness to dessert. For coffee lovers, brew a strong cup as a perfect companion to the rich and chewy experience of CHOCOLATE CHIP COCONUT PIE.

Creative Ways to Present

Go bite-size by baking the filling in mini tart shells for a handheld party treat, or layer slices in a parfait glass with whipped cream and extra chocolate chips for a deconstructed twist. CHOCOLATE CHIP COCONUT PIE also makes a decadent base for sundaes—just add a scoop of ice cream and hot fudge!

Make Ahead and Storage

Storing Leftovers

Keep any leftover CHOCOLATE CHIP COCONUT PIE covered in the refrigerator. It stays fresh and delicious for up to 4 days—simply wrap tightly with plastic wrap or pop it into an airtight container to keep it from drying out.

Freezing

If you want to make the pie ahead, it freezes beautifully! Slice the cooled pie and wrap each piece in plastic wrap, then place in a freezer-safe bag or container. It will keep well for up to 2 months without sacrificing flavor or texture—just let a slice thaw at room temp or overnight in the fridge before enjoying.

Reheating

Although this pie is fabulous cold or at room temp, you can gently reheat slices in the microwave for about 15 to 20 seconds to bring out extra gooeyness. If you prefer, warm it in a 300°F oven for 10 minutes for a just-baked vibe.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you absolutely can, and the pie will still turn out amazing! Unsweetened coconut will produce a slightly less sweet, more “coconut forward” flavor, which is wonderful if you want the chocolate to take center stage or are looking to cut some sugar.

Is it possible to make this CHOCOLATE CHIP COCONUT PIE nut-free?

Definitely! The nuts are completely optional. Just leave them out to make a pie that’s safe for nut-free households or swap in seeds (like sunflower seeds) for a little crunch without the allergens.

What type of chocolate chips work best?

Both semi-sweet and milk chocolate chips work beautifully. Semi-sweet gives you that classic bakery-style richness, while milk chocolate will add extra creaminess and mildness. You could even use dark chocolate chips for a slightly more intense cocoa flavor.

Can I make the pie crust from scratch?

Absolutely, and it’s a lovely way to add extra homemade charm! Just pulse graham crackers with a bit of melted butter and sugar, press into your pie dish, and bake for about 10 minutes at 350°F before adding the filling. Homemade or store-bought, the crust is scrumptious either way.

Can CHOCOLATE CHIP COCONUT PIE be made ahead for a party?

Yes! In fact, this pie is a hostess’s dream; make it a day in advance, let it cool, and refrigerate until serving. It actually slices even more cleanly after chilling, so you’ll get those perfect picture-worthy pieces every time.

Final Thoughts

This CHOCOLATE CHIP COCONUT PIE is truly a showstopper for all the right reasons: it’s easy, satisfying, and brimming with crowd-pleasing flavors. I can’t wait for you to share this treat with the people you love—so grab your ingredients and let the deliciousness begin!

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