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Toasted Coconut Mochaccino Pie

Mocha lovers will revel in this creamy Bake-Off® Monthly Challenge winning pie recipe, where fudgy chocolate, toasted coconut and coffee flavors create a luscious treat. From Dawn Moore, Bake-Off® Monthly Challenge.

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  • prep time 15 min
  • total time 3 hr 55 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1/2
cup plus 1 tablespoon flaked coconut
1/2
cup hot fudge topping
1
box (4-serving size) chocolate instant pudding and pie filling mix
3/4
cup milk
1
teaspoon coconut extract
1
package (8 oz) cream cheese, softened
1/2
cup sweetened condensed milk (not evaporated)
1/4
cup strong coffee, cooled
1
container (8 oz) frozen whipped topping, thawed (3 cups)
Chocolate shavings

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
  • 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • 3 In small microwavable bowl, microwave fudge topping uncovered on High 20 to 30 seconds or until warm. Spread topping over bottom and up side of cooled pie crust. Sprinkle 1/2 cup of the toasted coconut evenly over fudge topping. Refrigerate.
  • 4 In large bowl with electric mixer, beat pudding mix, milk and coconut extract on medium speed 2 minutes. Add cream cheese and sweetened condensed milk. Beat 1 to 2 minutes longer or until smooth. Add coffee; beat until well blended. Set aside 1/2 cup whipped topping. Fold remaining whipped topping into pudding mixture until well combined. Spread filling over fudge layer in pie crust.
  • 5 Carefully spread reserved 1/2 cup whipped topping on top of filling. Sprinkle with remaining 1 tablespoon toasted coconut and chocolate shavings. Refrigerate at least 3 hours to chill. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
  • 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • 3 In small microwavable bowl, microwave fudge topping uncovered on High 20 to 30 seconds or until warm. Spread topping over bottom and up side of cooled pie crust. Sprinkle 1/2 cup of the toasted coconut evenly over fudge topping. Refrigerate.
  • 4 In large bowl with electric mixer, beat pudding mix, milk and coconut extract on medium speed 2 minutes. Add cream cheese and sweetened condensed milk. Beat 1 to 2 minutes longer or until smooth. Add coffee; beat until well blended. Set aside 1/2 cup whipped topping. Fold remaining whipped topping into pudding mixture until well combined. Spread filling over fudge layer in pie crust.
  • 5 Carefully spread reserved 1/2 cup whipped topping on top of filling. Sprinkle with remaining 1 tablespoon toasted coconut and chocolate shavings. Refrigerate at least 3 hours to chill. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
17g,
17%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
490mg
490%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
36g
36%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
15%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.