IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE
Chocolate and coconut add a rich flavor to this easy pie that's made using Bisquick® mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1/2 g
CHOCOLATE RIBBON PIE
You could spend a bundle on a pie in a fancy bakeshop. Or you could make this glorious Chocolate Ribbon Pie at home-in just 15 minutes (plus fridge time).
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE COCONUT CHEESE PIE
I wanted something a little different and came up with this pie. My family and guests loved it.
Provided by Jolayne Cooper
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. Beat the 2/3 cup sugar and the cream cheese with a mixer until smooth and light. Add one cup cream and vanilla extract, and beat on medium-high speed until smooth and almost the consistency of whipped cream.
- 2. Make the pudding following the directions on the package. Add 1/2-3/4 of the coconut to the pudding and fold in.
- 3. Beat 1 cup of cream with 2 tablespoons sugar until soft peaks.
- 4. To assemble: Put the cream cheese mixture in pie crust and spread smooth. Place the pudding on top of the cream cheese mixture and top with whipped cream. Garnish with the remaining toasted coconut.
SO EASY COCONUT PIE
This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.
Provided by Redneck Epicurean
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together and pour in pie shell.
- Bake 30-45 minutes or until firm.
SWEET & EASY CHOCOLATE AND COCONUT PIE
Chocolate and coconut in a sweet and easy pie? Yes, please! The crust is so simple-just butter and coconut pressed into a pan and baked until golden.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread butter evenly onto bottom and up side of 9-inch pie plate. Press 1/4 cup coconut onto bottom and up side of pie plate.
- Microwave chocolate and 2 Tbsp. milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add Neufchatel, sugar and remaining milk; mix well. Gently stir in COOL WHIP.
- Spoon chocolate mixture into crust. Sprinkle with remaining coconut.
- Freeze 4 hrs. or until firm.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE RIBBON PIE
Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
- Gently stir in whipped topping. Spread onto bottom of crust.
- Pour 2 cup milk into clean large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Pour over cream cheese layer.
- Refrigerate 4 hours or until set.
- Just before serving, top with chocolate curls.
- Store any leftover pie in refrigerator.
Nutrition Facts : Calories 271.1, Fat 16, SaturatedFat 9.9, Cholesterol 55.2, Sodium 428.4, Carbohydrate 28.4, Fiber 0.9, Sugar 15.7, Protein 4.2
COCONUT (HAUPIA) AND CHOCOLATE PIE
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 69.9 g, Cholesterol 63.6 mg, Fat 42.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 25.6 g, Sodium 179.1 mg, Sugar 47 g
CHOCOLATE COCONUT BANOFFEE PIE
A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
- To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
- Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set - 1 hr at least, or up to 24 hrs.
- When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
- To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.
Nutrition Facts : Calories 793 calories, Fat 53 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
EASY COCONUT PIE
This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE RIBBON PIE
A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.
Provided by Janice Howard
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
- In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g
IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE
Make and share this Impossibly Easy Chocolate-Coconut Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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 30 to 35 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.
Nutrition Facts : Calories 378.9, Fat 25.9, SaturatedFat 17.6, Cholesterol 103.2, Sodium 201.7, Carbohydrate 34.5, Fiber 3.7, Sugar 22.9, Protein 7.3
EASY CHOCOLATE RIBBON COCONUT PIE
A graham cracker crust, a ribbon of chocolate and a creamy toasted coconut filling make this easy pie one of the first to go on the dessert buffet table.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Spread 1 cup coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. (Watch carefully as coconut can easily burn.) Cool.
- Meanwhile, microwave chocolate, 2 Tbsp. milk and butter in small microwaveable bowl 2 min. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
- Beat pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min. Let stand 1 min. or until thickened. Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust.
- Add 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended. Spread over pudding layer; sprinkle with remaining toasted coconut. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 65 g, Fiber 3 g, Sugar 46 g, Protein 4 g
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