Sometimes you need a really simple dessert to throw together. This no bake chocolate pie is just one of those desserts. Although it does take time to set up, the actual prep time is about 10 minutes. I can really get into a dessert like that!
This coconut chocolate pie combines an Oreo crust, which we love, layers of ganache, coconut cream, and whipped cream, and to top it all off some toasted coconut. This flavor combination makes a pie everyone will LOVE!
If you enjoy these flavors, I think you'll love these chocolate coconut energy bites. You might also enjoy this chocolate pecan pie recipe!
Why You Will Love This Recipe
- Simple preparation. All you need is about ten minutes of hands-on time to prep.
- No baking needed! Great for when you don't want to turn on the oven.
- Simple ingredients for an easy homemade dessert.
- A dessert everyone loves!
- A great make-ahead dessert. The pie needs a bit of time to set so you can easily make this in advance.
- Perfect for a holiday meal.
Ingredients
No-bake chocolate coconut cream pie takes just a handful of ingredients to prepare! These are all easy to find at most grocery stores.
- Chocolate crust: Made with crushed Oreos and melted butter.
- Chocolate chips: Use semi-sweet chips for the perfect bittersweet chocolate flavor.
- Milk: Mixed with the chocolate chips to make the chocolate ganache filling and added to the coconut cream filling.
- Vanilla pudding mix: Creates a creamy pudding filling for a delicious no-bake chocolate pie.
- Heavy cream: Replaces the mix usually used for the pudding to make a creamier and more solid consistency.
- Imitation coconut flavoring and shredded coconut: Really up the coconut flavor in the pie.
- Whipped cream: I use cool whip for ease and speed but you can also make homemade whipped cream if you prefer.
How to Make No Bake Chocolate Pie
Let's look at what goes into making this coconut chocolate pie.
Make the Oreo crust. Combine the crushed Oreos and melted butter. I use a food processor to pulse my Oreos. Press it into a pie pan and place it in the fridge or freezer while you prep your other fillings.
Make the ganache. Add chocolate chips to a bowl and add the heated milk. Let this sit for a minute or two. Then mix until all the chocolate is melted. If needed, microwave it in 10-second intervals until it is all melted.
Add the ganache layer. Pour the ganache into the prepared crust and return it to the fridge. Let this set up for two to three.
Make the coconut cream filling. Mix the pudding mix, heavy cream, milk, coconut flavoring, and one-half cup of shredded coconut. Mix for several minutes until it is combined and starting to set.
Add the last layer to the pie. Pour the coconut pudding over top of the set ganache and return the pie to the fridge. Let this set up for another hour or so.
Decorate the top. Toast the remaining one-quarter cup of coconut. Spread the top of the pie with whipped cream and finally the cooled toasted coconut.
Final chill before serving. Return the pie to the fridge and let it set again. I really like to leave this overnight.
How to Store
Refrigerator: This chocolate coconut cream pie needs to be stored in the fridge. For best results, store it in an airtight container so it doesn't absorb any flavors from the fridge. It will last for up to three days.
Freezer: This pie works great to store in the freezer for up to one month. Make sure it's wrapped well. Allow it to thaw out on the counter before serving. You might want to add more whipped cream and toasted coconut on top to spruce it up a bit.
Expert Tips and FAQs
- Need to save time? Use a store-bought chocolate crust to skip the first step.
- If you want a very thick filling, as I have shown in the photos and video, use 3 cups of heavy cream. This will mix up and set very quickly though, so work fast. If you want a slightly less thick filling, use the recommended 2 cups of heavy cream and 1 cup of milk. Just be sure to follow the tip below and allow the pie to set overnight.
- Allow the pie to set overnight to fully set. You can serve it after only a couple of hours but I think it's really much better with more time.
- Use quality chocolate for the best flavor.
- Want to change up the garnish on top? Add some chocolate shavings or a sprinkle of crushed Oreos.
Yes! It freezes great for up to one month!
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No Bake Chocolate Pie with Coconut
Ingredients
- 2 cups crushed Oreos If you want a thinner crust, use 1 ½ cups
- 6 tablespoons butter, melted
- 2 cups semi sweet chocolate chips
- ⅓ cup heavy cream I put mine in the microwave for about 25-30 seconds.
- 5 ounces vanilla pudding mix
- 2 cups heavy cream If you want a thicker filling, as shown in the video, use 3 cups of heavy cream and omit the milk
- 1 cup milk
- 2 teaspoons imitation coconut flavor
- ¾ cup shredded coconut, divided Toast ¼ cup.
- 3 cups cool whip
Instructions
- If you are making your own Oreo crust, combine the crushed Oreos and melted butter. I used a food processor to pulse my Oreos. If you want to skip this step, just buy the crust already made. If not, combine the Oreos and melted butter. Press into pie pan. Put into the fridge or freezer while you prep your other fillings.
- For the ganache, add chocolate chips to a bowl. Heat your milk and add it to the chocolate chips. Let this sit for a minute or 2 and mix until all chocolate is melted. If you need to, microwave it for 10 second intervals until it is all melted.
- Pour into prepared crust and return to fridge. Let this set up for several hours. I am not sure how long this takes as I made it the night before and then worked the pudding filling the next day. It should take about 2-3 hours though.
- Now, mix the pudding mix, heavy cream, milk, coconut flavoring and ½ cup shredded coconut. Mix for several minutes until it is combined and starting to set. Pour over top of the set ganache and return to the fridge.
- Let this set up for another hour or so.
- Toast your ¼ cup coconut. I spread it on a pan and baked it at 375 degrees for about 7 minutes. Make sure and move it around occasionally until it is all toasted. Allow to cool
- Top with whip cream. Last is the toasted coconut.
- Return to fridge and let it set again. I really like to leave this overnight. So, this is a great make ahead dessert. Perfect for your holiday meal.
- Now, sit back and enjoy. You deserve it!
Notes
- Need to save time? Use a store-bought chocolate crust to skip the first step.
- If you want a very thick filling, as I have shown in the photos and video, use 3 cups of heavy cream. This will mix up and set very quickly though, so work fast. If you want a slightly less thick filling, use the recommended 2 cups of heavy cream and 1 cup of milk. Just be sure to follow the tip below and allow the pie to set overnight.
- Allow the pie to set overnight to fully set. You can serve it after only a couple of hours but I think it's really much better with more time.
- Use quality chocolate for the best flavor.
- Want to change up the garnish on top? Add some chocolate shavings or a sprinkle of crushed Oreos.