This coconut oil pie crust can easily be doubled to make two pie crusts for pies with a top and a few years ago, i tested this clean pie crust recipe out for thanksgiving and i never looked back ever since.
No Bake Double Chocolate Coconut Pie
The coconut cream pie tastes best if eaten within 48 hours, but it will last for up to 3 days.
Recipe Summary No Bake Double Chocolate Coconut Pie
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 | Coconut Pie Recipes
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.
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.
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.
Info | Coconut Pie Recipes
prep:
30 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
1 9-inch pie
TAG : No Bake Double Chocolate Coconut Pie
Dessert Recipes, Pies, No-Bake Pie Recipes, Pudding Pie Recipes,
