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.  

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 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. 

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

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! Including this Decadent Baileys Chocolate Cake with Cream Cheese Frosting (so so so good!)

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