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Easy Chocolate Coconut Cream Pie


8 hours
Skill Level
1 pie

Drive your guests coco, gaga and choco-loco with this super easy chocolate coconut cream pie recipe. Whether you use HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa, this is the best recipe for ensuring a light and lovely dessert that will have guests ooh-ing and ahh-ing and asking for more.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
15 minutes
Cool Time
1 hour
Chill Time
6 hours


  • 1
    pie crust (9-inch), unbaked
  • 1 package
    vanilla cook & serve pudding and pie filling mix (4-serving size) *
  • 1/2 cup
  • 1/4 cup
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • 1-3/4 cups
  • 1 cup
    sweetened coconut flakes
  • 2 cups
    frozen whipped topping, thawed

Step-By-Step Directions

Equipment Needed 
oven oven
microwave-safe bowl microwave-safe bowl
microwave microwave
measuring cups measuring cups
wire rack wire rack
plastic wrap plastic wrap
refrigerator refrigerator
9-inch pie plate 9-inch pie plate

Bake pie crust; cool completely.


Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.


Microwave at High (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.


Cool 5 minutes in bowl; stir in coconut. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired.


Do not use instant pudding mix.

Additional questions?