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Easy Chocolate Coconut Cream Pie
Makes 8 servings.

Ingredients

1 - 9-inch pie crust
1 - package (4-serving size) vanilla cook & serve pudding and pie filling mix (do not use instant pudding)
1/2 - cup sugar
1/4 - cup cocoa
1-3/4 - cups milk
1 - cup sweetened coconut flakes
2 - cups frozen whipped topping, thawed

Directions

Bake pie crust according to package directions. Allow to cool completely.

  • In large microwave-safe bowl, add dry pudding mix, sugar and cocoa. 
  • Stir. 
  • Then slowly add milk. 
  • Stir with whisk until blended. 
  • 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 and stir.
  • Cool for 5 minutes in bowl and then stir in coconut. 
  • Pour into baked pie crust. 
  • Carefully press plastic wrap directly onto pie filling. 
  • Cool and refrigerate 6 hours or until firm. 
  • Top with whipped topping.

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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