Your guests will go ga-ga over this delicious Easy Chocolate Coconut Cream Pie recipe. Whether you use HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa, this is the perfect chocolate coconut cream pie recipe for ensuring a light and lovely dessert that will have guests ooh-ing and ahh-ing. And definitely asking for more. This chocolate coconut cream pie showcases the perfect pairing of smooth chocolate and sweet coconut. Share the flavor combo with others when you make bite-size HERSHEY'S KISSES Coconut Macaroon Blossoms.
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.
Do not use instant pudding mix.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.