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Chocolate Coconut Chess Pie Recipe

Updated on July 24, 2007
coconut chocolate chess pie
coconut chocolate chess pie

My husband was craving a coconut chess pie. "You know," I responded, "My favorite flavor to have with coconut is chocolate. Is there such a thing as a coconut chocolate chess pie?"

"Oh my God. That would be so good. Do you think you could do it?"

"It shouldn't be too hard." And with those words, the following recipe was born. Enjoy!

Coconut Chocolate Chess Pie Recipe


  • 2 eggs
  • 1 cup sugar
  • 3/4 cup evaporated milk (1/2 of a 12 ounce can)
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon flour
  • 4 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 cup shredded or flaked coconut (either sweetened or unsweetened)


1. First, prepare your pie crust / pie shell. I use this pie crust recipe (for one crust / shell), brushed with an egg wash (one egg beaten with one tablespoon of water) to hold in the moisture. I like to use an earthenware pie plate.

2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

3. Melt the butter and set it aside to cool.

4. The order and way in which you add your ingredients matters. First, beat the two eggs in a large bowl. Beat in 3/4 of the cup of sugar (leaving 1/4 cup for later). When that is evenly mixed, add the evaporated milk and mix well.

5. In a smaller bowl, thoroughly mix the cocoa, the remaining 1/4 cup of sugar, and the flour. Add this mixture to the main bowl and mix thoroughly.

6. Mix the vanilla into the butter when it is cool but still runny, and add it to the main bowl. Mix well.

7. Stir in the coconut.

8. Pour the mixture into your pie shell.

9. Wrap a thin strip of tin foil carefully around the pie plate and cup it over the crust edges so that it shields the crust but not the pie (this prevents the crust from burning).


9. If the oven is pre-heated to 350 degrees Fahrenheit (175 degrees Celsius), put the pie in and bake for 40 minutes.

10. At the 40-minute mark, carefully remove the pie (it may not be fully set, so be careful not to spill), and gently take the foil off so that the edges can brown at the end of cooking. Return pie to the oven for at least ten more minutes. It is done when the filling no longer jiggles when you move it. If you insert a knife it should come out clean. Time varies by oven and baking dish.

Finishing Touches:

When the pie is done, remove it from the oven and let it cool and set for at least an hour. Serve plain or with whipped cream or ice cream. If possible, top that with chocolate curls. Enjoy!

coconut chocolate chess pie
coconut chocolate chess pie


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    • Angel Guzman profile image

      Angel Guzman 10 months ago from Joliet, Illinois

      I want some! :) lol

    • Prithima Sharma profile image

      Prithima Sharma 4 years ago from Delhi, India

      ahhhh looks yummie wanna eat it once

    • profile image

      BARBARA HIGGINS 6 years ago

      My husband asks for a chocalate conut pie for his birthday. (He is not a big cake fan) So, THANK YOU for this recipe. I am no Betty Crocker or Paula Dean so, wish me luck! Sounds wonderful and not too hard to fix.

    • profile image

      freechessgames 10 years ago


    • BobChessOpenings profile image

      BobChessOpenings 10 years ago from USA

      I am definitely going to try this out. Thanks!

    • Melissa Ray Davis profile image

      Melissa Ray Davis 10 years ago from Swannanoa, NC

      Oops! When I was typing this one up, I missed the coconut, since I'd written that ingredient out to the side of my notes. It's fixed now! Sorry.

    • profile image

      Glenn 10 years ago

      when do you actually put coconut in it. It's not in the recipe.

    • livelonger profile image

      Jason Menayan 10 years ago from San Francisco

      Gorgeous! I thought it was pecan at first glance, but I have to agree chocolate & coconut go really well together. (Mounds, anyone?) I had to Google coconut chess pie, though...had never heard of it. (I'm not from the South)