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Easy Chocolate Coconut Cream Pie

Details

Timing
Timing
Total:
Bake:
15 Min.
Prep:
10 Min.
Skill Level:
Intermediate
Yields:
1 pie

Your guests will go ga-ga over this delicious Easy Chocolate Coconut Cream Pie recipe. Whether you use HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa, this is the perfect chocolate coconut cream pie recipe for ensuring a light and lovely dessert that will have guests ooh-ing and ahh-ing. And definitely asking for more.  This chocolate coconut cream pie showcases the perfect pairing of smooth chocolate and sweet coconut. Share the flavor combo with others when you make bite-size HERSHEY'S KISSES Coconut Macaroon Blossoms.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
15 minutes
Cool Time
1 hour
Chill Time
6 hours

Ingredients

  • 1
    pie crust (9 inch), unbaked
  • 1 package
    vanilla cook & serve pudding and pie filling mix (4-serving size)*
  • 1/2 cup
    sugar
  • 1/4 cup
    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-3/4 cups
    milk
  • 1 cup
    sweetened coconut flakes
  • 2 cups
    frozen whipped topping, thawed
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
microwave-safe bowl microwave-safe bowl
microwave microwave
measuring cups measuring cups
wire rack wire rack
plastic wrap plastic wrap
refrigerator refrigerator
9-inch pie plate 9-inch pie plate
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 as desired.

Tip

Do not use instant pudding mix.

Additional questions?