Black-Bottom Coconut Cream Pie

Black-Bottom Coconut Cream Pie Recipe
Black-Bottom Coconut Cream Pie
Yields 1
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  1. ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 4 ounces bittersweet chocolate, chopped
  3. ¾ teaspoon vanilla extract, divided
  4. 1½ cups heavy whipping cream, divided
  5. 1 tablespoon butter
  6. 2 cups whole milk
  7. 4 egg yolks
  8. ½ cup sugar
  9. ½ cup all-purpose flour
  10. ⅛ teaspoon salt
  11. 1¼ cups coconut milk, divided
  12. ¾ cup sweetened, flaked coconut
  13. ¼ teaspoon coconut extract
  14. ⅓ cup confectioners’ sugar
  15. Garnish: toasted sweetened, flaked coconut
  1. Preheat oven to 450°. Unroll pie crust, and fit into a 9-inch glass or disposable aluminum pie plate. Fold excess dough under, and flute edges. Generously prick the bottom and sides of piecrust with a fork.
  2. Bake until light brown, approximately 10 minutes for glass pie plate and 15 minutes for aluminum pie plate. Let cool completely on a wire rack.
  3. In a medium bowl, place chopped chocolate and ¼ teaspoon vanilla. Set aside. In a small saucepan, bring ½ cup cream and butter to a boil over medium heat. Pour hot cream mixture over chocolate; let stand for 30 seconds. Whisk until chocolate is melted and smooth. Let cool for 10 minutes.
  4. Pour chocolate mixture evenly into the bottom of prepared pie crust. Refrigerate while making coconut cream mixture.
  5. In a medium saucepan, bring whole milk to a simmer over medium heat; cover and set aside. In a large bowl, combine egg yolks and sugar; whisk until thoroughly blended. Add flour, salt, and ¾ cup coconut milk, whisking until smooth. Slowly whisk hot milk into egg mixture. Return egg mixture to saucepan.
  6. Cook, whisking constantly, over medium heat until bubbly, approximately 3 minutes. Let cook for 1 minute, whisking until thick. Remove from heat; stir in coconut, coconut extract, and remaining ½ teaspoon vanilla.
  7. Place saucepan in a large bowl of ice. Let stand, stirring occasionally, until coconut mixture has cooled to room temperature, approximately 30 minutes. Spread coconut mixture over chocolate layer in prepared pie crust. Press a piece of plastic wrap onto filling. Refrigerate until thoroughly chilled and set, approximately 4 hours.
  8. In a medium bowl, combine remaining 1 cup cream, remaining ½ cup coconut milk, and confectioners’ sugar. Beat at high speed with an electric mixer just until stiff peaks form. Discard plastic wrap from pie. Spread whipped cream mixture on top of filling. Sprinkle with toasted coconut. Refrigerate pie until ready to serve.
Taste of the South


  1. I made this, everything turned out great except for the whipped topping. I couldn’t get the mixture to whip with the coconut milk, I tried a few times. I would recommend getting another whip cream recipe and adding coconut flakes instead of coconut milk.

    • Hi Haley! We’re so sorry that didn’t work! Was the cream cold before starting? If it isn’t cold, it won’t whip well! Also, if you haven’t, try using unsweetened and full fat coconut milk! That should help! Thanks for reaching out!


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