Airy Chocolate Coconut Cream Pie Recipe

Indulge in this dreamy Airy Chocolate Coconut Cream Pie! A salty-sweet pretzel crust provides the perfect base for a luxuriously creamy chocolate filling, infused with delicate coconut and topped with fluffy mini marshmallows. This easy-to-make pie is the perfect dessert for any occasion – guaranteed to impress your family and friends!

Prep Time 25 mins
Cook Time 40 mins
Calories 376.9 kcal
Protein 9g
Rating 4.0 (2 Reviews)
Airy Chocolate Coconut Cream Pie 76

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Airy Chocolate Coconut Cream Pie

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How to Make Airy Chocolate Coconut Cream Pie

  1. **Crust:**
  2. Preheat oven to 350°F (175°C).
  3. In a food processor, pulse 1 ½ cups (150g) pretzels, ¼ cup (50g) packed brown sugar, and ½ teaspoon ground cinnamon until finely ground.
  4. Add 6 tablespoons (85g) melted unsalted butter and pulse until combined.
  5. Spray a 9-inch pie pan with cooking spray. Press the crust mixture firmly into the bottom and up the sides of the pan.
  6. Bake for 10-12 minutes, or until lightly golden. Let cool completely on a wire rack.
  7. **Filling:**
  8. In a large bowl, beat 2 cups (473ml) full-fat coconut milk with 1 cup (240ml) sour cream until smooth.
  9. Gradually whisk in 3.4 oz (96g) instant chocolate pudding mix until well combined.
  10. Gently fold in 1 cup (40g) sweetened shredded coconut, 1 cup (50g) mini marshmallows, and 1 cup (227g) whipped cream.
  11. Pour the filling into the cooled pie crust.
  12. Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely.
  13. Garnish with additional whipped cream and shredded coconut before serving.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

121g

Fat

71g

Carbs

16g

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