Friday, June 22, 2012

Easy Chocolate Coconut Cream Pie

I'm still in a Hershey frame of mind. All those goodies in the display cases at Chocolate World and Hershey Park have got me thinking about desserts this month!

I've found another one for you at Hershey Kitchens. This one is an easy chocolate coconut cream pie. If you like Mounds, this just might be the pie for you. :-P

Easy Chocolate Coconut Cream Pie
(Scroll down, mouse over the photo, and click "View Recipe")

 
Ingredients:

1 unbaked (9-inch) pie crust
1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-3/4 cups milk
1 cup MOUNDS Sweetened Coconut Flakes
2 cups frozen whipped topping, thawed

Directions:

Bake pie crust; cool completely.
Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring 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; stir.
Cool 5 minutes in bowl; stir in coconut. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired. 8 servings.
* Do not use instant pudding mix.


1 comment:

Joyce Lavene said...

Wowser - this looks good!