CHOCOLATE COCONUT PIE RECIPES

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE RECIPE ...

Chocolate and coconut add a rich flavor to this easy pie that’s made using Bisquick® mix - perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 3 hours 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 9

Ingredients

2 cups milk
1/4 cup butter or margarine, softened
3 oz unsweetened baking chocolate
1 cup coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons vanilla
3 eggs, slightly beaten
1 cup Cool Whip frozen whipped topping, thawed

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

Nutrition Facts : FatContent 3 1/2 , ServingSize 1 Serving, TransFatContent 1/2 g

COCONUT CHOCOLATE PIE RECIPE: HOW TO MAKE IT

Coconut Chocolate Pie Recipe: How to Make It image

Field editor Cheryl Maczko of Reedville, West Virginia says, "Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious."

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

Dough for single-crust pie
1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teaspoon salt
1-1/2 cups 2% milk
16 fun-size Almond Joy candy bars, chopped
1 teaspoon vanilla extract
Whipped cream

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes (mixture will thicken quickly). Remove from heat. , Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into cooled crust. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.

Nutrition Facts : Calories 454 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 59g carbohydrate (34g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

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