Easy Chocolate Coconut Cream Pie

Easy Chocolate Coconut Cream Pie

  • PRINT

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 package vanilla cook & serve pudding and pie filling mix (4-serving size) *
  • 1-3/4 cups milk
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1 unbaked pie crust (9-inch)
  • 2 cups frozen whipped topping , thawed
  • 1/2 cup sugar

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.
Ingredients sitting on a table

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