Coconut Chocolate Pie
This Coconut Chocolate Pie features rich and creamy layers of no bake coconut cheesecake and chocolate pudding, perfect for dessert lovers.
Equipment
- oven
- mixing bowl
- Pie plate
- Whisk
- baking sheet
Ingredients
- 1 each refrigerated pie crust
- 8 ounces cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon coconut extract
- 8 ounces Cool Whip, thawed & divided
- 1 ½ cups sweetened shredded coconut, divided
- 1 ½ cups milk
- 3.4 ounces 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 ⅔ 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
Serving: 1sliceCalories: 390kcalCarbohydrates: 41gProtein: 5gFat: 24gSaturated Fat: 16gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 225mgFiber: 2gSugar: 28g
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