Easy Chocolate Coconut Cream Pie

Details

Time
8 hours
Skill Level
Intermediate
Yields
1 pie

Drive your guests coco, gaga and choco-loco with this super easy chocolate coconut cream pie recipe. Whether you use HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa, this is the best recipe for ensuring a light and lovely dessert that will have guests ooh-ing and ahh-ing and asking for more.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
15 minutes
Cool Time
1 hour
Chill Time
6 hours

Ingredients

  • 1

    pie crust (9 inch), unbaked

  • 1 package

    vanilla cook & serve pudding and pie filling mix (4-serving size)*

  • 1/2 cup

    sugar

  • 1/4 cup

    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

  • 1-3/4 cups

    milk

  • 1 cup

    sweetened coconut flakes

  • 2 cups

    frozen whipped topping, thawed

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
microwave-safe bowl
microwave-safe bowl
microwave
microwave
measuring cups
measuring cups
wire rack
wire rack
plastic wrap
plastic wrap
refrigerator
refrigerator
9-inch pie plate
9-inch pie plate
1

Bake pie crust; cool completely.

2

Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

3

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.

4

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.

Tip

Do not use instant pudding mix.

Additional questions?