Chocolate Coconut Pudding Pie Food

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

EASY CHOCOLATE-COCONUT PUDDING PIE

Steps:

• Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. chopped candy.
• Pour into crust.
• Top with remaining COOL WHIP and candy.

CHOCOLATE-COCONUT CHIA PUDDING

Steps:

• Combine almond milk, chia seeds, coconut flakes, cocoa powder, sugar, and vanilla extract in a bowl. Mix thoroughly until well combined. Cover and refrigerate for 1 hour. Top with banana or other fruit of choice.

BANANA CHOCOLATE COCONUT PIE

Steps:

• Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside. , In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. , Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm. , Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set., Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.

OLD-FASHIONED CHOCOLATE PUDDING PIE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
• In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
• Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
• In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
• Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
• Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

COCONUT CHOCOLATE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. , Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pie shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream.

MARSHMALLOW-COCONUT CHOCOLATE PUDDING PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
• Combine marshmallows and 2 tsp. milk in medium microwaveable bowl. Microwave on HIGH 20 sec.; stir until marshmallows are completely melted. Stir in coconut. Press onto bottom of crust.
• Beat pudding mix and remaining milk with whisk 2 min.; pour over coconut layer in crust. Refrigerate 3 hours.

CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Bake the pie crust as needed and let it cool.
• In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
• Stir every 30 seconds until chocolate has completely melted.
• Spread evenly in pie crust.
• Arrange the banana slices over the chocolate.
• Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
• Stir in 1 1/2 cups coconut.
• Spoon mixture over banana.
• Spread whipped topping over and sprinkle with the toasted coconut.
• Refrigerate for 4 hours or until set.

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING

Steps:

• Cooking on stovetop.
• Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Microwave.
• Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Variations:.
• Chocolate Cream Pie:.
• Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
• Coconut Cream Pie:.
• Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
• Banana Pudding:.
• Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
• Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.