Description

Indulge in the irresistible Coconut Chocolate Pudding Pie, a creamy and decadent dessert that beautifully marries rich chocolate with tropical coconut flavors. Inspired by the beloved Almond Joy candy bar, this pie features a quick-to-make homemade pudding filling nestled in a delightful chocolate cookie crust. Topped with whipped cream, toasted almonds, and coconut flakes, it’s an eye-catching treat for any occasion—from family gatherings to festive parties. The best part? You can prepare it ahead of time and chill for a hassle-free serving experience. Everyone will be coming back for seconds!

Ingredients

Scale

30 Oreo cookies (with cream)
½ cup sliced almonds
⅓ cup shredded sweetened coconut
6 tablespoons unsalted butter (melted)
2 ⅔ cups whole milk
4 large egg yolks
½ cup granulated sugar
⅓ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
2 ounces unsweetened baking chocolate (melted)

Instructions

Preheat oven to 350°F.
In a food processor, combine Oreos, almonds, and coconut; process into fine crumbs. Mix with melted butter and press into a pie plate. Bake for about 20 minutes until set.
In a saucepan over medium heat, whisk together milk, egg yolks, cornstarch, sugar, vanilla, and salt until thickened (about 5 minutes).
Divide the custard; stir melted chocolate into one half and shredded coconut into the other.
Pour coconut mixture over the crust followed by the chocolate mixture. Refrigerate for at least two hours or overnight.
Before serving, top with whipped cream and sprinkle toasted almonds and coconut.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 24g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: To enhance flavor, toast almonds and coconut before using as toppings. Customize with extra toppings like chocolate shavings or fresh fruit.