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Home > Recipes > Easy Chocolate Coconut Cream Pie

Easy Chocolate Coconut Cream Pie Recipe

Easy Chocolate Coconut Cream Pie
  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Pies x Quick & Easy x Intermediate x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x MOUNDS Sweetened Coconut Flakes x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 490 -
Calories from Fat 0 -
Total Fat 18g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

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

* Do not use instant pudding mix.

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