Mounds of Joy Coconut Pie

Recipe By: Sandra Speakman

Year Submitted: 2026

Winner Third Place

Sponsor:

Ingredients

Pie Crust

2 1/2 cups flour

2 Tb sugar

1 tsp salt

1 cup unsalted butter

1/2 cup buttermilk

Coconut Filling

13.5 oz coconut milk

1 1/4 cup half & half

2 eggs + 1 egg yolk beaten

1/2 cup + 1 Tb sugar

1/2 cup light Karo Syrup

1/4 tsp salt

1 1/2 cups flaked coconut

1 tsp coconut extract

Chocolate Filling

8 oz cream cheese

3/4 cup 10X sugar

2/3 cup dark chocolate chips

1 1/4 cups heavy cream

1/4 cup 10X sugar

1/2 tsp instant clear jel

Whipped Cream

1 1/2 cups heavy cream

3 Tb 10X sugar

1/2 tsp coconut extract

Directions

Pie Crust

Add flour, salt, and sugar into a large bowl. Cut butter into flour mixture. Work buttermilk into the mixture until it makes a shaggy ball. Wrap in plastic wrap and refrigerate overnight. Roll out dough and line pie pan. Chill and add pie weights. Bake at 350 degrees for 30 min. Remove weights, dock holes in bottom and bake for 15 min. Cool completely.

Coconut Filling

In a heavy bottom pan add coconut milk, half & half, egge and yolk, sugar, cornstarch, and salt. Stir on medium heat until it is thick. Add and stir in flaked coconut and extract. Cover and refrigerate till cool.

Chocolate Filling

Add softened cream cheese to mixing bowl with 3/4 cup 10X sugar and beat till combined. Add chocolate extract and melted chocolate chips. In a small bowl combine 1/4 cup 10X sugar and clear jel. In another chilled mixing bowl whip heavy cream to soft mound stage and add the 10X sugar mixture. Whip for a few seconds until firm peaks.

Whipped Cream

In a cold mixing bowl, whip heavy cream till medium peaks. Add coconut extract and 10X sugar and whip to stiff peaks.

Pipe half the chocolate filling into the pie shell. Spread a layer of half the coconut cream followed by the other half of the the chocolate filling and remaining coconut filling. Refrigerate until totally chilled. Top with whipped cream.