Easy Chocolate Coconut Cream Pie

Easy Chocolate Coconut Cream Pie

SKILL LEVEL
intermediate

Ingredients

  Amount Per Serving % DV *
Calories340
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium220 mg9% DV
Total Carbohydrates44 g15% DV
Dietary Fiber2.0 g8% DV
Sugars28 g
Protein5 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories340
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium220 mg9% DV
Total Carbohydrates44 g15% DV
Dietary Fiber2.0 g8% DV
Sugars28 g
Protein5 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
1 packagevanilla cook & serve pudding and pie filling mix (4-serving size) *
1-3/4 cupsmilk
1/4 cupHERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cupsweetened coconut flakes
1 unbaked pie crust (9-inch)
2 cupsfrozen whipped topping , thawed
1/2 cupsugar

Directions

  • 1. Bake pie crust; cool completely.
  • 2. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.
  • 3. Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.
  • 4. Cool 5 minutes in bowl; stir in coconut. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired. Makes 8 servings.
  • * Do not use instant pudding mix.

Our Best Baking Tips

HERSHEY'S expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top