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Easy Chocolate Coconut Cream Pie Recipe

Easy Chocolate Coconut Cream Pie
Quick & Easy Intermediate

Skill Level: Intermediate

Recipe Rating


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


  • 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.

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