Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Easy Chocolate Coconut Cream Pie
Quick & Easy Intermediate
Easy Chocolate Coconut Cream Pie
Skill Level: Intermediate

Everybody's Rating:

Nutritional Information
Easy Chocolate Coconut Cream Pie

Ingredients

  • 1 package vanilla cook & serve pudding and pie filling mix
  • 1-3/4 cups milk
  • 1 unbaked pie crust
  • 2 cups frozen whipped topping
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1/2 cup sugar
Easy Chocolate Coconut Cream Pie

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.

Facebook Comments

In English