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Coconut Chocolate Cheesecake Pie

The creamy chocolate filling pairs well with the coconut crust in this pleasing pie.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • 2-1/2 cups sweetened shredded coconut, toasted
  • 1/3 cup butter, melted
  • Dash ground cinnamon, optional
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 cup semisweet chocolate chips, melted and cooled
  • 1 cup heavy whipping cream, whipped


  • In a small bowl, combine the coconut, butter and cinnamon if desired. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  • In a large bowl, beat the cream cheese, brown sugar, vanilla and salt until smooth. Add chocolate; mix well. Fold in whipped cream. Pour into crust. Cover and refrigerate overnight.

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