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Mexican Chocolate Coconut Cream Pie Recipe

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by Robin

This Mexican Chocolate Coconut Cream Pie is amazing and surprisingly simple to make. And so so so delicious!

Chocolate + Coconut Cream + A bit of Spice + Pie = Oh my!  Yes, please!


This delicious dessert was even more wonderful because our darling daughter made it for her Dad and Grandpa for Father’s Day last weekend.  

As she served it to them she had that same proud smile on her face as she did in the days when she served them pies her dimpled toddler hands had made with mud.  This time, they didn’t need to pretend to like them – her baking creations now are absolutely delicious.  

mexican chocolate coconut cream pie



This recipe is a wonderful treat.  It has a kick of cayenne pepper with dark chocolate that brings the heat. The cool coconut whipped cream balances it out perfectly and the whole experience feels like a plateful of tropical vacation.


It couldn’t have been easier to add the sweet coconut cream flavour.  

Gay Lea makes a convenient Real Coconut Whipped Cream in a fun spray can.  And it’s made of REAL coconut cream – not just a cheap coconut flavoured chemical.  We had no idea about this product before they invited us to try it!  Now we’re dreaming of other delicious ways to use it – especially with summer here – Pina Coladas anyone?!


Here’s the recipe….

mexican chocolate cream pie recipe

Mexican Chocolate Coconut Cream Pie

Serves 8


1 1/2 graham cracker crumbs
1/2 cup plus 2 Tbsp sugar, divided
3 Tbsp cornstarch, divided
1 tsp ground cinnamon
1/8 tsp salt
2 Tbsp unsalted butter, melted
1 large egg
Baking spray
1 Tbsp unsweetened cocoa
1/8 tsp ground red pepper
1 large egg
1 3/4 cups whole milk
2 ounces bittersweet chocolate, finely chopped
1 1/2 cups Gay Lea Coconut Whipped Cream (or more, to taste)



1. Preheat oven to 350F.

2. Reserve 1 Tbsp crumbs for topping.  Combine remaining crumbs, 2 Tbsp sugar, 1 Tbsp cornstarch, cinnamon and salt in a bowl, stirring well.  Add butter and 2 Tbsp of the egg white (reserve yolk for filling); toss with a fork until mixture is moist but still crumbly.

2. Press crumb mixture into a 9-inch pie plate (or spring-form) coated with baking spray.  

3. Bake for 9 minutes or until lightly toasted.  Cool completely on a wire rack.


4.  Combine reserved egg yolk, 1/2 cup sugar, 2 Tbsp cornstarch, Tbsp cocoa, pepper and egg in a bowl.  Stir well with a whisk.  

5. Place milk in a medium saucepan over medium heat; cook until milk reaches 180F or until tiny bubbles form around edge.  

6. Gradually add hot milk to egg mixture, stirring constantly with a whisk.  Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.  Remove from heat.  Add chocolate; stir until smooth.

7. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally.  Spoon filling into crust and cover the surface of filling with plastic wrap.  Chill 3 hours or until set; remove the cover. 

mexican chocolate pie

8.  Add Gay Lea Coconut Whipped Cream over pie.  Sprinkle with graham crumbs.

mexican chocolate coconut cream pie

Mexican Chocolate Coconut Cream Pie Recipe

Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes

Chocolate + Coconut Cream + A bit of Spice + Pie = Oh my! Yes, please! This is the chocolate coconut creat pie of your dreams.

Ingredients

  • 1 1/2 graham cracker crumbs
  • 1/2 cup plus 2 Tbsp sugar, divided
  • 3 Tbsp cornstarch, divided
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 2 Tbsp unsalted butter, melted
  • 1 large egg
  • Baking spray
  • 1 Tbsp unsweetened cocoa
  • 1/8 tsp ground red pepper
  • 1 large egg
  • 1 3/4 cups whole milk
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 1/2 cups Gay Lea Coconut Whipped Cream (or more, to taste)

Instructions

  1. Preheat oven to 350F.
  2. Reserve 1 Tbsp crumbs for topping. Combine remaining crumbs, 2 Tbsp sugar, 1 Tbsp cornstarch, cinnamon and salt in a bowl, stirring well.
  3. Add butter and 2 Tbsp of the egg white (reserve yolk for filling); toss with a fork until mixture is moist but still crumbly.
  4. Press crumb mixture into a 9-inch pie plate (or spring-form) coated with baking spray.
  5. Bake for 9 minutes or until lightly toasted. Cool completely on a wire rack.
  6. Combine reserved egg yolk, 1/2 cup sugar, 2 Tbsp cornstarch, t Tbsp cocoa, pepper and egg in a bowl. Stir well with a whisk.
  7. Place milk in a medium saucepan over medium heat; cook until milk reaches 180F or until tiny bubbles form around the edge. Gradually add hot milk to the egg mixture, stirring constantly with a whisk.
  8. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
  9. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally.
  10. Spoon filling into crust and cover the surface of filling with plastic wrap.
  11. Chill 3 hours or until set; remove the cover.
  12. Add Gay Lea Coconut Whipped Cream over pie. Sprinkle with graham crumbs.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 150mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 5g

Are you a fan of spicy chocolate? You will be, after trying this chocolate coconut cream pie.

Be sure to check out more of Charlotte’s creative and simple baking recipes!

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frugalfamilytimes

Saturday 24th of September 2016

You're so welcome!

Anthony

Friday 2nd of September 2016

Wow, both chocolate and coconut cream are my favourite and i think the combination of them is great. And i will bake this cake as soon as possible and hope it is beautiful and delicious as you did.

frugalfamilytimes

Saturday 24th of September 2016

Let us know how it goes!

Dirty Karma

Saturday 23rd of July 2016

It is surely not a Mexican recipe without cayenne pepper :)

Love Mexican food and your piece looks incredibily yummy

frugalfamilytimes

Saturday 23rd of July 2016

It's amazing - thanks for the compliment!

Jeff M. Feshour

Friday 22nd of July 2016

Simply and gorgeous. This cake have more chocolate on the cake. I will tell my sister about the recipe. I love all kinds of cake.

frugalfamilytimes

Saturday 23rd of July 2016

Cake is pretty easy to love, isn't it!

Deborah Workman

Sunday 17th of July 2016

This looks wonderful! I particularly like the clear photos and instructions for the preparation of this pie. You are a true professional!

frugalfamilytimes

Saturday 23rd of July 2016

Thanks, Deborah - that's kind of you to say! :)

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