Choco-Coconut Pie
Recipe

Choco-Coconut Pie

4.0 1 Recipe Reviews | Rate this Recipe | 23 Saves
The taste of chocolate and coconut is heavenly, especially when combined in this creamy, decadent Choco-Coconut Pie.

20 mins. to Prepare

40 mins. Cooking Time

120 mins. Standing Time refrigerating

180 mins. Total

Servings: 8

Ingredients

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Directions

PREHEAT oven to 325° F.

FOR CRUST:
COMBINE
bread crumbs, coconut, butter, sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.

FOR FILLING:
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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I do not understand why there are no ratings for this pie. OK - I could not locate the mexican chocolate - but I used regular Nestles chocolate in its place. The fresh mint (from my garden) and raspberries garnishes along with the coconut and chocolate were spectacular. A big hit in this house!

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