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Macadamia Nut Chocolate Pie with Coconut Crust

Macadamia Nut Chocolate Pie with Coconut Crust inspired by my trip to Hawaii. It’s an easy recipe that’s almost no-bake!

overhead shot of a Macadamia Nut Chocolate Pie with Coconut Crust on a blue and white striped cloth napkin

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While this 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!

a Macadamia Nut Chocolate Pie with Coconut Crust that has been sliced into

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!

a Macadamia Nut Chocolate Pie with Coconut Crust that's been sliced into

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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

ingredients for Macadamia Nut Chocolate Pie with Coconut Crust


Equipment Needed to Make an Easy Chocolate Pie

  • Food Processor
  • Pie Dish – standard 9-inch pie dish
  • Medium Heat-Proof Bowl
  • Sauce Pan

a Macadamia Nut Chocolate Pie with Coconut Crust that's been sliced into


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.

a slice of Macadamia Nut Chocolate Pie with Coconut Crust on a stack of 2 white plates with a silver fork


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! 

a slice of Macadamia Nut Chocolate Pie with Coconut Crust with a bite on a fork


Other Gluten Free Coconut Recipes To Try

A slice of gluten free coconut cream pie on a white plate with a fork and a black and white striped napkin


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overhead shot of a Macadamia Nut Chocolate Pie with Coconut Crust on a blue and white striped cloth napkin

Macadamia Nut Chocolate Pie with Coconut Crust

Yield: Serves 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes

This pie is an almost no-bake pie with a simple crust and filling. It's full of chocolate, coconut, and macadamia nuts - all my favorites from Hawaii!

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

    1. Preheat oven to 350 degrees.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Press a piece of plastic wrap directly on the surface and chill until the chocolate is set, for at least 1 hour.
    8. Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.

Notes

  1. 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.
  2. 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.
  3. 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!
  4. Keep the pie chilled until ready to serve and slice cold. Bring to room temperature for 5-10 minutes before eating.
  5. Keep leftovers covered and refrigerated up to one week.
Nutrition Information:
Yield: 10
Amount Per Serving:Calories: 414

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 10 servings.

 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.

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