Dark Chocolate Coconut Cream Pie
Ingredients
1 unbaked 9-inch pie crust
1 package vanilla pudding pie filling mix (cook and serve)
1/2 cup granulated sugar
1/4 cup dark cocoa powder
1 3/4 cups milk
1 cup sweetened coconut flakes
2 cups frozen whipped topping, thawed
Instructions
Bake pie crust, per instructions on package, and cool completely. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.
Microwave on high for 6 minutes, stirring with whisk every 2 minutes, until mixture boils and is thickened and smooth. If necessary, microwave in additional 1 minute increments. Stir.
Cool for 5 minutes in bowl, then stir in coconut. Pour into prepared pie crust. Carefully press plastic wrap directly onto pie filling. Cool, then refrigerate for 6 hours or until firm. Top with whipped topping and garnish with coconut.
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