May 27

Celebrate with Fudge and Coconut Custard Pie

in Chocolate, Dessert, Recipes by Type

Fudge and Coconut Custard Pie

I seem to have a thing for reinventing some of my favorite junk food (last year I shared my recipe for Ho Ho Cake—my more sophisticated take on Ho Hos).  I’m thinking it’s because I never buy these items anymore, preferring to indulge on homemade treats, but still loving the flavor combinations from these snacks I would occasionally eat as a youth.   Today’s recipe for Fudge and Coconut Custard Pie reminds me of an Almond Joy bar its combination of chocolate, almonds, and coconut.  But honestly, I’d take a slice of this pie any day over an Almond Joy Bar, so I guess I’m growing up!  This pie has an almond nut crust, a fudge layer topped with a coconut almond custard, and topped with whipped cream and toasted coconut.

Making the Fudge and Coconut Custard Pie

It’s basically a coconut cream pie, but better (in my opinion).  I mean, c’mon, doesn’t the addition of chocolate make almost anything better?  This pie would be a perfect addition to your Memorial Day celebrations because it requires very little baking time and it can be made ahead, freeing up time for family and fun!

Slice of Fudge and Coconut Custard Pie

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Fudge and Coconut Custard Pie

Recipe adapted from my Fudge & Banana Custard Pie recipe

Makes one 9-inch pie, about 8 — 10 servings

For the almond crust:
2/3 cup all-purpose flour
½ cup granulated sugar
½ cup ground almonds
6 tablespoons butter, softened
1/3 cup powdered milk

For the sweetened condensed milk custard:
1 2/3 cups water
3 tablespoons cornstarch
1 can (14-ounces) sweetened condensed milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon almond extract
1 cup sweetened flaked coconut

For the chocolate layer:
2/3 (4.5 ounces) cup semi-sweet chocolate chips
2 tablespoons butter

For the topping:
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons granulated sugar

1. Make the almond crust: Preheat oven to 350 degrees Fahrenheit. In a small mixer bowl, beat flour, sugar, almonds, butter and powdered milk until a soft crumbly dough forms. Press the dough into 9” pie pan.  Bake 12-14 minutes until puffed. Cool completely.

2. Make the sweetened condensed milk custard: Put the water into a heavy saucepan.  Add the cornstarch and stir until it has completely dissolved.  Whisk in the sweetened condensed milk and egg yolks.  Cook over medium heat until the mixture thickens and is bubbly.  Remove from the heat and add the butter and almond extract.  Stir until everything is mixed together, then stir in the coconut. Set aside to cool slightly.

3. Make the chocolate layer: In a small saucepan, heat the chocolate chips and butter together over low heat until melted, stirring constantly until the chocolate is shiny and smooth (it will be thick.)

4. Assemble the pie: Spread the hot chocolate layer over the bottom of the cooled almond crust.  Pour the custard over the chocolate.  Cover the pie and chill in the refrigerator for 4 hours or until set.

5. Make the topping: Toast the coconut in a small skillet over medium heat, stirring occasionally so that it doesn’t burn, until it is lightly browned (about 3 minutes).  Set aside to cool completely. Beat the cream and sugar together in a medium bowl until soft peaks form.

6. Spread the whipped cream over the chilled pie, then sprinkle with toasted coconut, and serve.  The pie can be covered and refrigerated for up to 4 hours.

{ 18 comments… read them below or add one }

Averie (LoveVeggiesandYoga) May 27, 2011 at 3:19 pm

Rachael, it looks AMAZING!

Fudge. Coconut Custard. Either or. But together…yes!!!

The 1st pic, the way the light is bouncing off the triangle/tip and side of the pie slice, just beautiful!


Fuji Mama (Rachael) May 27, 2011 at 3:23 pm

@Averie (LoveVeggiesandYoga), You are so sweet Averie, thank you! And double thank you for the sweet words about the photo . . . I was actually not liking the photos for this post much, but didn’t have time to remake the pie and reshoot it! XO


Cheri May 27, 2011 at 3:20 pm

This looks great. I love the combination of coconut and fudge! It was nice to meet you at the bake sale! Your chocolate was amazing!


Fuji Mama (Rachael) May 27, 2011 at 3:25 pm

@Cheri, Thank you Cheri! It was wonderful meeting you too, and I’m so glad you liked the chocolate!


LiztheChef May 27, 2011 at 3:56 pm

I think I like this even better than the banana version – also fabulous-o…


JulieD May 27, 2011 at 4:01 pm

Holy amazing! I’m pinning this, I have been wanting to make a coconut cream pie but this might be going up higher on the list!


Barbara | Creative Culinary May 27, 2011 at 8:19 pm


What Julie said. Amen.


Yuri May 27, 2011 at 4:28 pm

Quoting Michael Pollan: “Eat all the junk food you want as long as you cook it yourself.” ;) Happy Memorial Day weekend, I will spend 2 days at my obachan’s because on Sunday its Mother’s day here in the DR :D


Heidi @ Food Doodles May 27, 2011 at 4:30 pm

That looks fantastic! Love the photo of the swirl of fudge in the bottom :D


Becky May 27, 2011 at 7:39 pm

Why do the directions call for bananas?


Barbara Bakes May 27, 2011 at 9:02 pm

Way better than an Almond Joy. It looks fabulous!


Katrina May 28, 2011 at 7:44 am

This pie looks so lovely. Yum!


Manny_RedBeard May 31, 2011 at 10:15 am

This sounds amazing!!! I was wondering, how well do you think it would work to use Nutella as the chocolate base? If it would work, do you think it would need any modifications or just plain Nutella would work? I’ve never tried baking Nutella so wasn’t sure what the results may be…


Mindy May 31, 2011 at 1:46 pm

Um. YES, please.


Krista@BudgetGourmetMom May 31, 2011 at 2:21 pm

Yummy, yum, yum! Rache, you have a wonderful way of making me hungry even after I have just eaten. Great…now I need a snack! ;) This looks de-lish-ous!


Kaliis June 1, 2011 at 8:31 am

I’ve loved this recipe since the first time you posted it, but I’ve always cut out the water and used Coconut milk instead! So I guess this pie is the version I’ve been doing all along! With a couple of variations there too! ( raspberries on top make it awesome!)


Lisa { AuthenticSuburbanGourmet } June 1, 2011 at 7:51 pm

Love the combination! I just wish that I had a slice infront of me right now. Delish!!


Kiran @ June 2, 2011 at 7:34 am

Fudge, coconut, custard & pie?!?! Must. Make. This. Now! *faints*


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