Easy Chocolate Pie with Coconut Crust
Easy Chocolate Pie with Coconut Crust recipe
Yield
16 servingsPrep
50 minCook
20 minReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
instant pudding mix, chocolate
|
|
| 2 ⅔ | cups |
milk
cold |
|
| 1 |
pie shell (9 inch)
coconut, baked |
|
|
| 1 | cup |
whipped topping, prepared
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
instant pudding mix, chocolate
|
|
| 631 | ml |
milk
cold |
|
| 1 | each |
pie shell (9 inch)
coconut, baked |
|
| 237 | ml |
whipped topping, prepared
thawed |
|
Directions
Combine pudding mix and milk in bowl.
Beat slowly at lowest speed of electric mixer for 1 minute.
Pour immediately into crust.
Chill 1 hour.
Garnish with whipped topping and chocolate curls ( if desired)*
QUICK COCONUT CRUST:
Combine ¼ cup melted butter or margarine and 2 cups coconut.
Press evenly into ungreased 8 or 9 inch pan.
Bake at 350℉ (180℃) for 20 to 30 minutes, or until golden brown.
Cool.
For ease in serving, dip pan in warm water for a few seconds before cutting.
