Chocolate Coconut Cream Pie

Today is National Coconut Cream Pie Day, and there are two ways you can make Chocolate Coconut Cream Pie. One easy way is by making a chocolate cookie crust and then following any recipe for Coconut Cream Pie. Another, though, is to really make a Chocolate Coconut Cream Pie with the chocolate as part of the pie filling. Of course, you can make a chocolate cookie crust and follow the rest of this recipe.

The following recipe is adapted from Hershey's. It's really easy and delicious. Two key elements in my book!

Chocolate Coconut Cream Pie

Ingredients
1 unbaked (9-inch) pie crust
1 package (4-serving size) vanilla cook & serve pudding and pie filling mix* (Do not use instant pudding mix)
1/2 cup sugar
1/4 cup DARK Cocoa
1-3/4 cups milk
1 cup Sweetened Coconut Flakes
2 cups frozen whipped topping, thawed

Directions
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 with toasted coconut and grated chocolate  (or whatever you'd like)




Photo: Hershey's