Name: No Bake Double Chocolate Coconut Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Butter - 3 tablespoons; Semisweet chocolate, chopped - 3 (1 ounce) squares; Flaked coconut, toasted - 2 ½ cups; Whipped topping mix - 2 (1.3 ounce) envelopes; Milk - 1 cup; Instant chocolate pudding mix - 1 (3.9 ounce) package; Milk - 1 ½ cups; Bananas, sliced - 2; Maraschino cherries - 8

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - No Bake Double Chocolate Coconut Pie

1. Butter - 3 tablespoons

2. Semisweet chocolate, chopped - 3 (1 ounce) squares

3. Flaked coconut, toasted - 2 ½ cups

4. Whipped topping mix - 2 (1.3 ounce) envelopes

5. Milk - 1 cup

6. Instant chocolate pudding mix - 1 (3.9 ounce) package

7. Milk - 1 ½ cups

8. Bananas, sliced - 2

9. Maraschino cherries - 8

How to cook deliciously - No Bake Double Chocolate Coconut Pie

1. Stage

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. Stage

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. Stage

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.