Yield: 10 slices of pie
Coconut Chocolate Pie recipe
The rich and creamy layers in this Coconut Chocolate Pie will make this pudding pie a hit with everyone. No bake coconut cheesecake and chocolate pudding will have you going back for another slice in a hurry!
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 1 refrigerated pie crust
- 8 ounce package cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon coconut extract
- 8 ounce container Cool Whip, thawed & divided
- 1 1/2 cups sweetened shredded coconut, divided
- 1 1/2 cups milk
- 3.4 ounce box instant chocolate fudge pudding
Instructions
- Preheat the oven to 450 degrees.
- Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
- Beat the cream cheese, powdered sugar, and extract until creamy.
- Add 2/3 cup Cool Whip and beat again.
- Stir in 1 cup coconut. Spread in the bottom of the pie shell.
- Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes.
- Spoon the pudding gently on top of the coconut filling. Top with the remaining Cool Whip and refrigerate.
- Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute. Watch carefully so it doesn't burn.
- Sprinkle toasted coconut on top of the pudding pie right before serving. Store the pie in the refrigerator in a sealed container.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 225mgCarbohydrates: 41gFiber: 2gSugar: 28gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.