Macadamia Nut Chocolate Pie with Coconut Crust in a white ceramic pie pan on a white marble background with a navy and white striped napkin underneath

Chocolate Macadamia Nut Pie with Coconut Crust

This holiday-ready Chocolate Macadamia Nut Pie with Coconut Crust uses a grain-free crust made of coconut and is filled with creamy chocolate.

4.67 from 6 votes
Macadamia Nut Chocolate Pie with Coconut Crust in a white ceramic pie pan on a white marble background with a navy and white striped napkin underneath
Print Recipe

Chocolate Macadamia Nut Pie with Coconut Crust

Prep Time30 mins
Cook Time30 mins
Chill Time1 hr
Total Time2 hrs
Course: Dessert
Servings: 10
Calories: 496kcal


For the crust:

  • 3 tablespoons (45 g) salted butter, room temperature (or dairy-free butter)
  • 2 cups (160 g) shredded sweetened coconut

For the filling:

  • 12 ounces (340 g) semi-sweet chocolate, chopped
  • 1 teaspoon (5 mL) pure vanilla extract
  • ½ teaspoon (1 g) espresso powder
  • Pinch of fine sea salt
  • 1 (13.5-ounce/400-milliliter) can full-fat coconut milk

For the toppings:

  • ½ - 1 cup (65-130 g) chopped macadamia nuts
  • Toasted coconut chips


  • Preheat the oven to 350°F.
  • Add the butter and coconut 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 mixture and let 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, at least 1 hour.
  • Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.


  • 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 1½ tablespoons butter for every cup of coconut added.
  • I used semi-sweet chocolate with 64% cocoa. Use a sweeter or darker chocolate, or dairy-free chocolate, if you prefer.
  • For the toppings, I used ½ cup raw macadamia nuts and ½ cup roasted and lightly salted macadamia nuts.


Nutrition Facts
Chocolate Macadamia Nut Pie with Coconut Crust
Amount Per Serving
Calories 496 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 23g115%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 17g
Cholesterol 11mg4%
Sodium 41mg2%
Potassium 371mg11%
Carbohydrates 25g8%
Fiber 7g28%
Sugar 15g17%
Protein 5g10%
Vitamin A 122IU2%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Coconut Macadamia Nuts Pie Shay Lachendro
Previous Post

Gluten-Free Peppermint Ice Cream Pie

Next Post

Cranberry Sauce Pork Chops

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!