No Bake Double Chocolate Coconut Pie recipe

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Ingredients

3 tablespoons butter
3 (1 ounce) squares semisweet chocolate, chopped
2 ½ cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
2 bananas, sliced
8 maraschino cherries

Nutrition Info

368 calories
carbohydrate: 51.9 g
cholesterol: 17.5 mg
fat: 16 g
fiber: 4.4 g
protein: 4.7 g
saturatedFat: 11.8 g
servingSize: -
sodium: 323.3 mg
sugar: 35 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.

  2. In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.

  3. Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

Recipe Yield

1 9-inch pie

Recipe Note

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

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