Gluten Free Macadamia Nut Chocolate Pie with Coconut Crust inspired by my trip to Hawaii. It’s an easy recipe that’s almost no-bake!
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Macadamia Nut Chocolate Pie
While this Gluten Free Macadamia Nut Chocolate Pie with a Coconut Pie Crust doesn’t have almonds, any Almond Joy or Mounds lover will become newly obsessed with this simple dessert recipe.
The coconut crust is super easy to make and is filled with a silky smooth, super flavorful chocolate ganache made with coconut milk. It’s garnished with raw AND salted macadamia nuts for the perfect balance of crunchy and salty.
Don’t worry though, it’s really not salty at all. It just enhances all the other flavors!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About This Chocolate Pie Recipe
This easy chocolate pie was inspired by my trip to Hawaii. We toured a farm that grew coconuts, cacao beans, macadamia nuts, and coffee plants so each one of those made it into the ingredient list of this pie!
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Ingredients for Coconut Pie Crust and Chocolate Pie Filling
- Salted Butter
- Shredded Sweetened Coconut
- Semi-Sweet Chocolate
- Full-fat Coconut Milk
- Vanilla Extract
- Espresso Powder
- Fine Sea Salt
- Raw Macadamia Nuts
- Roasted Macadamia Nuts, lightly salted
- Toasted Coconut Chips
Equipment Needed to Make an Easy Chocolate Pie
- Food Processor
- Pie Dish – standard 9-inch pie dish
- Medium Heat-Proof Bowl
- Sauce Pan
How to Make Chocolate Pie with a Coconut Crust
Step 1. Make the coconut crust and bake 15-25 minutes or until golden and toasted.
Step 2. Make the chocolate filling. Add the chopped chocolate, vanilla extract, espresso powder, and a pinch of fine sea salt to a medium-sized heat-proof bowl and stir to combine.
Step 3. Heat the coconut milk in a saucepan until it comes to a simmer. Pour the hot coconut milk over the chocolate and let it sit for 5 minutes.
Step 4. Whisk together until the chocolate is completely melted. Pour the filling into the cooled pie shell, smoothing it out with an offset spatula as necessary.
Step 5. Press a piece of plastic wrap directly on the surface and chill until the chocolate is set, for at least 1 hour.
Step 6. Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.
Tips for Making a Homemade Chocolate Pie and Coconut Pie Crust
- Don’t use a deep dish pie dish. This recipe makes just enough for a standard pie dish.
- Use the highest quality chocolate you can. The same goes for the macadamia nuts and coconut. Since there are only a few ingredients, you want to use the most flavorful ingredients you can.
- Don’t skip the baking step. Toasting the coconut adds so much more flavor to this pie!
Other Gluten Free Coconut Recipes To Try
- Coconut Cream Pie (pictured below)
- Fudgy Brownies with Coconut Frosting
- Almond Joy Brownie Bites
- Coconut Cheesecake
- Toasted Coconut Truffles
- Gluten Free Coconut Cake
- Samoas Brownies
- Coconut Custard
- Toasted Coconut Fudge
- Coconut Pound Cake
- Samoas Cookie Cups
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Macadamia Nut Chocolate Pie with Coconut Crust
Ingredients
Crust
- 3 tablespoons salted butter room temperature
- 2 cups shredded sweetened coconut
Filling
- 12 oz. semi-sweet chocolate chopped (see notes)
- 1 teaspoon pure vanilla extract
- ½ teaspoon espresso powder
- Pinch of fine sea salt
- 1 can full fat coconut milk 13.5 fl oz.
Garnish
- ½-1 cup chopped macadamia nuts see notes
- Toasted coconut chips
Instructions
- Preheat oven to 350 degrees.
- Add the coconut and butter to the bowl of a food processor and pulse until the coconut comes together and the butter is incorporated into the coconut.
- Press the coconut into the bottom and up the sides of a 9-inch pie dish.
Bake for 15-25 minutes or until the crust has browned slightly. If necessary, use a pie shield to prevent the top of the crust from burning.
Cool completely before making the filling. - To make the filling, add the chopped chocolate, vanilla extract, espresso powder, and a pinch of fine sea salt to a medium-sized heat-proof bowl and stir to combine.
- Heat the coconut milk in a saucepan until it comes to a simmer.
Pour the hot coconut milk over the chocolate and let it sit for 5 minutes. - Then, whisk together until the chocolate is completely melted. Pour the filling into the cooled pie shell, smoothing it out with an offset spatula as necessary.
- Press a piece of plastic wrap directly on the surface and chill until the chocolate is set, for at least 1 hour.
- Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.
Notes
- This recipe makes a thin crust so if you want more crust, increase the amount of butter and coconut used. I would start by adding 1 ½ tablespoons butter for every cup of coconut added.
- I used semi-sweet chocolate with 64% cocoa. Use sweeter or darker chocolate if you prefer! This isn't an overly sweet dessert because there isn't any extra sugar added so use dark chocolate at your discretion.
- For the toppings, I used ½ cup raw macadamia nuts and ½ cup roasted and lightly salted macadamia nuts. Chocolate shavings would be a great addition too!
- Keep the pie chilled until ready to serve and slice cold. Bring to room temperature for 5-10 minutes before eating.
- Keep leftovers covered and refrigerated up to one week.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
This pie is amazing! I’ve made it several times and it is always a hit. I use vegan butter and chocolate. My son and I are dairy intolerant, and I can’t have wheat, so this is a deliciously decadent dessert we can both enjoy, along with the rest of the family.
This pie is amazing! I’ve made it several times and it is always a hit. I use vegan butter and chocolate. My son and I are dairy intolerant, and I can’t have wheat, so this is a deliciously decadent dessert we can both enjoy, along with the rest of the family.