Toasted Coconut Mochaccino Pie

(8)
  3 reviews

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

Directions

  1. 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. 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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