No Bake Double Chocolate Coconut Pie

6
DDWORSKY 0

"If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden."

Ingredients

2 h servings 368 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
  2. In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
  3. Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.
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Reviews

6
  1. 8 Ratings

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Absolutely wonderful pie -- great for hot summer days when you don't want to heat the oven! Only thing I did differently is increased the milk from 1 1/2 cups to 2 cups when mixing the pudding ...

easy and out of this world delicious. i substitute raspberries or even raspberries mixed with a little whipped cream for the cherries.

This was delicious! I couldn't find cherries (sold out), so I did as another reviewer suggested and used raspberries. I couldn't justify not using all of them though, so I mixed all but 8 of the...