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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mocha Coconut Pie Cooking View
Annie's Original

Can you ever go wrong with pie?  I mean, really.  There are so many classic flavors and I love every single one of them.  Apple, peach, blueberry, cherry – please don’t ask me to pick a favorite.  As great as the classics are, sometimes it’s fun to switch it up a bit.  Not long ago the idea came to me to try a mocha coconut variety, inspired by a popular frozen coffee beverage from the even more popular coffee shop chain.  Coffee, chocolate and coconut?  Yes, please.

Let me just tell you, this flavor combo translates amazingly well to pie.  We start out with flaky espresso pie crust, which is clearly the beginning of something fantastic.  This is filled with rich, smooth mocha pudding.  The whole thing is finished off with a borderline obscene amount of coconut whipped cream, toasted coconut flakes and a generous drizzle of chocolate syrup – just like the drink that inspired it. If you’re looking for something a bit out of the ordinary, this might be just the thing you need.

Mocha Coconut Pie
Yield: 1 9-inch pie

Ingredients

For the pie crust: 

  • 1 cup plus 5 tbsp. all-purpose flour
  • 4 tsp. espresso powder
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 10 tbsp. cold unsalted butter, cut into small pieces
  • 4-5 tbsp. very cold water

For the filling:

  • 1½ cups (12 oz.) plus 1 tbsp. coconut milk, divided
  • 1 tbsp. espresso powder
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 1 tbsp. cornstarch
  • 3.5 oz. bittersweet chocolate, finely chopped
  • 1 tsp. vanilla extract

For topping: 

  • ¾ cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • ½ tsp. coconut extract
  • Chocolate syrup, for drizzling
  • Toasted coconut flakes
Cooking View

Directions

  • To make the crust, combine the flour, espresso powder, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  (Alternatively, the butter can be cut into the flour with a pastry blender or two knives.)  Mix in the cold water on low speed just until the dough comes together. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

  • Preheat the oven to 375˚ F.  Place the pie dough on a lightly floured work surface and roll out into a round just less than ¼-inch thick. Transfer the dough to a 9-inch pie plate. Gently line the plate with the dough, then trim away the excess. Use the excess dough to make a decorative edge (or simply use your fingers to make a fluted edge.)  Line the dish with foil so that the pie dough is completely covered and fill the plate with baking beads.  (Dried beans or rice will also work.)  Bake for about 25 minutes, rotating the dish halfway through the baking time.  Remove the foil and the baking beads. Return the crust to the oven and let bake until just set and lightly crisped, about 8-10 minutes more. Transfer to a wire rack and let cool completely.

  • To make the filling, in a medium saucepan, combine the 1½ cups coconut milk with the espresso powder, sugar and salt. In a small bowl, combine the remaining 1 tablespoon of the coconut milk with the cornstarch. Mix well until combined and set aside.  Heat the mixture in the saucepan over medium-high heat, stirring occasionally. When the mixture is warm and beginning to steam, stir in the chocolate and mix until fully melted and smooth. Stir in the cornstarch mixture and bring to a boil. Let boil for about 1 minute, stirring frequently, until the mixture has thickened somewhat.  Remove from the heat and stir in the vanilla.  Pour the pudding mixture into the baked pie shell. Cover with a piece of plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming. Chill thoroughly in the refrigerator, about 4 hours.

  • When you are ready to serve, make the whipped cream. Combine the cream and sugar in a mixing bowl. Whisk on medium-high speed with an electric mixer or electric whisk just until stiff peaks form, being careful not to over whip.  Gently blend in the coconut extract.  Remove the plastic wrap from the pie and pile the whipped cream on top of the pudding.  Garnish with a generous drizzle of chocolate syrup and toasted coconut flakes. Slice and serve.

  • Lindsey

    Hi annie! I was just reading through the instructions and notice you mentioned coconut extract, but it isn’t listed in the ingredients. Just wanted to give you a heads up! I’m real pumped to make this!

  • keranna

    This looks delicious and hits every single one of my favorite flavors! I do see coconut extract in the directions, but not in the ingredient list, though – can you clarify? Thank you so much for sharing, I can’t wait to try this crust!

  • http://www.wheremagiclivesblog.com Amy Jo Pendergrass

    Everything about this just looks and sounds delicious…definitely adding to my must-make list!

  • annieseats

    It’s there, under “for the topping” – 1/2 tsp. Enjoy!

  • annieseats

    Thanks for the heads up. Fixed it this morning :)

  • cookie_o_clock

    I did love that coffee beverage (was that 2 or 3 years ago now?), so this pie sounds wonderful! I am especially intrigued by the espresso pie crust.

  • Kerry Cooks

    Turning a drink into a pie – awesome! Kind of like pumpkin spice latte, but in reverse!

  • Annie

    This looks amazing!

    An alternative to flavoring whipped cream with coconut extract would be to make coconut cream from canned coconut milk! It’s delicious, and the coconut flavor is subtle but just strong enough to be amazing and refreshing. Here’s a recipe/how-to I like: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

    **edited to say that on second thought, that might be a little too much coconut milk for one recipe — either way, I’ll make this soon I’m sure!

  • Francesca @ Love.Bake.Read

    So much chocolate and espresso! Love the coconut, too! Will definitely have to try this pie, and especially the crust. Brilliant!

  • Emily @ Life on Food

    Chocolate, coconut, expresso. Yup, all the major food groups met. Great recipe!

  • http://www.thelawstudentswife.com/ Erin@theLawStudentsWife

    I’m the same way Annie! Every time I try to pick a favorite pie, I wind up craving about six different flavors. Love this creative twist and that coconut whipped cream sounds like a cloud of heaven!

  • Erin @ SimpleSweetSavory

    This looks absolutely amazing! Chocolate + Coconut? Delicious. Add add an espresso crust? Out of this world! Thanks for sharing.

  • Queen of My Kitchen

    I love that you put espresso powder in the pie crust and I’m wondering if you can really taste it. In any event, I’ve been on a coconut milk kick lately, making lots of things with coconut milk so this recipe is next on my list. Thanks!

  • Heather Krantz-Ensor

    My two absolute favorite flavors. I can’t wait to make this.

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Oh boy, two of my favorite flavors (coconut and DUH chocolate) in one deeeelicious dessert. Yum!

  • annieseats

    I wondered too but yes, you can definitely taste it. I loved it!

  • annieseats

    Yeah, I actually had considered doing it that way myself but opted for a traditional whipped cream mainly because I thought it would probably be more widely appealing and because I know some people have trouble with making whipped cream from coconut milk. I’ve also heard that the flavor can be off depending on what brand of milk you use, and I didn’t want the results to be inconsistent based on that. But certainly, if someone prefers to go that route, it’s another great idea!

  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    i have been craving pie for a while – this sounds idea. do you think i could skip the espresso powder on the crust?

  • pharmacypretty

    can I use coconut milk from the dairy section (Silk brand) or do I need to use culinary coconut milk? will imitation coconut extract work, or should I try to find real extract?

  • Becki Sue Kugler

    The minute I saw this recipe, I knew that I had to make this for my mom and husband. Made it today and we were not disappointed!! Absolutely delicious. I particularly love the espresso in the crust. Flaky crust, smooth mocha filling, coconuty whipped cream and the crunch of the toasted coconut combined to perfection. Another awesome recipe, Annie. You never disappoint!!!

  • annieseats

    I’m not familiar with the different types of coconut milk. I used canned, but I don’t really see a reason why the other type wouldn’t work. Imitation coconut extract is fine. Enjoy!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I have a strong feeling regular chocolate pudding pie is never going to taste as good again after this.

  • http://thesimple-sweetlife.com/ Clairellyn @ The Simple, Sweet

    Saying this looks fantastic is such an understatement! I can’t wait to try this out! Thanks for always sharing such fantastic recipes!

  • Amanda

    This pie look amazing! If I don’t have time to make it before then, I’m totally claiming this for my next birthday in place of cake.

  • http://www.lashesanddashes.com/ Allison T

    Sounds wonderful! A new take on an old classic! Thanks for making me hungry ;)