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The taste of chocolate and coconut is heavenly, especially when combined in this creamy, decadent Choco-Coconut Pie.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 325° F.
COMBINE bread crumbs, coconut, butter, sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.
BEAT cream cheese and sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, coconut and flour. Pour mixture into prepared crust.
BAKE for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.
DRIZZLE pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.
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