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Chocolate Coconut Bounty Pie

Basically a fancy AF Almond Joy - uh huh honey.


  • Pie Crust
  • 250g packet Chocolate Ripple cookies or 300g regular Oreo cookies
  • 75g butter, melted
  • Coconut Filling
  • 225g moist coconut flakes
  • ¾ cup desiccated coconut
  • 395g Sweetened Condensed Milk
  • 1 egg
  • 1 tsp vanilla extract
  • Ganache
  • 400g dark chocolate
  • 100g butter, unsalted
  • 200ml whipping/thickened cream
  • Chocolate shards
  • 180g white chocolate, chopped
  • 180g dark chocolate, chopped
  • ½ cup shredded coconut, toasted
  • 400ml whipped cream


  1. Pie Crust
  2. Preheat oven to 360F. For this recipe you’ll need a 2” deep, 9” round loose-based fluted flan tin.
  3. Add cookies to a food processor and process biscuits to fine crumbs. Add butter. Process until combined. Press biscuit mixture over base and side of prepared tin. Place tin on a shallow baking tray with sides. Refrigerate for 10 minutes.
  4. Coconut Filling
  5. Add coconut flakes, coconut, condensed milk, egg and vanilla into a mixing bow and mix well. Add the mixture onto the chilled pie and gently press around evenly. Bake for 30 minutes or until top of filling is golden. Set aside to cool.
  6. Ganache
  7. Add dark chocolate and butter in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring halfway through cooking, or until smooth. Pour mixture over coconut filling, gently spreading to level. Chill for 2 hours.
  8. Chocolate shards
  9. To make the chocolate shards line two baking trays with baking paper. Place white chocolate in a small microwave-safe bowl. Microwave for 1 minute or until smooth. Thinly spread chocolate onto 1 prepared tray and sprinkle with 1/2 the coconut chips. Repeat the process with the dark chocolate and remaining shredded coconut on another tray. Set aside at room temp to set for 20 min. Chop the chocolate into shards.
  10. Cream
  11. To prepare the whipping cream add the cream to a large mixing bowl and use a hand mixer to whip to stiff peaks.
  12. Transfer tart to a plate. Dollop with whipped cream. Decorate with chocolate shards. Serve immediately.