No Bake Double Chocolate Coconut Pie

Chocolate Pie

No Bake Double Chocolate Coconut Pie

No Bake Double Chocolate Coconut Pie
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    8 People
  • VIEWS
    24

Indulge in the decadent delight of this No-Bake Double Chocolate Coconut Pie! A symphony of rich chocolate and toasted coconut creates a refreshing and irresistible dessert that requires absolutely no baking. Prepare for a blissful escape with every bite!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    18 mg
  • Fiber
    4 g
  • Protein
    5 g
  • Saturated Fat
    12 g
  • Sodium
    323 mg
  • Sugar
    35 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Crust: Lightly grease a 9-inch pie plate. In a saucepan over low heat, melt the butter. Add the chopped chocolate and stir until completely melted and smooth. (5 minutes)

02

Step

Combine the melted chocolate mixture with 2 1/4 cups of the toasted coconut. Press the chocolate-coconut mixture evenly over the bottom and up the sides of the prepared pie plate, creating a firm crust. (5 minutes)

03

Step

Refrigerate the crust for at least 20 minutes, or until firm. (20 minutes)

04

Step

Prepare the Filling: In a medium bowl, combine the whipped topping mix and 1 cup of cold milk. Beat with an electric mixer until soft peaks form. (3 minutes)

05

Step

Reserve 1 cup of the whipped topping for garnish and refrigerate. (1 minute)

06

Step

To the remaining whipped topping in the bowl, add the instant chocolate pudding mix and 1 1/2 cups of cold milk. Beat until the mixture thickens and mounds when dropped from the beaters. (3 minutes)

07

Step

Assemble the Pie: Arrange the banana slices evenly on the bottom and up the sides of the chilled pie shell. (5 minutes)

08

Step

Spoon the chocolate pudding mixture over the banana slices, filling the pie shell completely. (2 minutes)

09

Step

Refrigerate the pie for at least 1 hour to allow the filling to set properly. (60 minutes)

10

Step

Garnish and Serve: Just before serving, garnish the pie with the reserved whipped topping, the remaining 1/4 cup of toasted coconut, and maraschino cherries.

For a deeper chocolate flavor, use dark chocolate instead of semi-sweet.
To toast coconut: spread in a shallow pan and bake in a 375°F (190°C) oven for about 10 minutes, or until golden brown, stirring occasionally to ensure even toasting.
Ensure the pie is thoroughly chilled before serving to allow the filling to set properly.
Feel free to add a layer of chocolate shavings on top for an extra touch of elegance.

Isac Mitchell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 8 Ratings)
Total Reviews: (4)

  • Pearlie Boehm

    Jun 28, 2025

    This pie is incredibly easy to make and tastes amazing! The chocolate and coconut are a perfect combination.

  • Octavia Auer

    Jun 25, 2025

    I made this for a party, and it was a huge hit! Everyone loved it, and no one could believe it was no-bake.

  • Darron Murray

    Jun 15, 2025

    The crust is a bit crumbly, but the taste is worth it! Next time, I might try adding a bit of melted butter to the coconut before pressing it into the pie plate.

  • Yesenia Ryan

    Apr 20, 2025

    I added a sprinkle of sea salt on top, and it really enhanced the flavors!

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