This dish is the only one you need to eat if you like coconut and chocolate! A decadent and cooling chocolate and coconut fantasy! Note: To toast coconut, spread it out in a shallow pan and bake it for 10 minutes, or until brown, at 375 degrees.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 tablespoons butter
- 3 (1 ounce) squares semisweet chocolate, chopped
- 2 ½ cups flaked coconut, toasted
- 2 (1.3 ounce) envelopes whipped topping mix
- 1 cup milk
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 ½ cups milk
- 2 bananas, sliced
- 8 maraschino cherries
Instructions
- Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
- In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
- Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 323 mg |
| Sugars | 35 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
it was ok, not as rich as I’d hoped.
Great idea. None of my family likes coconut, so I used a graham cracker crust instead. Used cool whip instead of Dream Whip (the pkged kind) It was yummy and I’ll be making 4 for Christmas dinner this year. Thanks
This was delicious! I couldn’t find cherries (sold out), so I did as another reviewer suggested and used raspberries. I couldn’t justify not using all of them though, so I mixed all but 8 of the berries in with the top layer of whipped cream, layered on top of the chocolate pudding layer, and then garnished with some sliced almonds that I had left over from another pie, some toasted coconut, and the rest of the berries. Had I had some extra chocolate on hand, this would have been very pretty lightly dusted with cocoa powder and with some chocolate curls. One thing though, I have never heard of whipped topping envelopes in my life. When I asked about them at the grocery store, no one had any idea what I was talking about. I decided to go ahead and use two 8 ounce packages of fat free cool whip instead. When I initially added the chocolate pudding mix to the one 8 oz package of cool whip, it was kind of pasty, so I decided to add some 1% milk. I added a cup, and it was still kind of grainy, so I added another cup. It was good, but didn’t set up as well as I would have liked. Next time I think I will try using only 1 1/2 cups of milk.
Absolutely wonderful pie — great for hot summer days when you don’t want to heat the oven! Only thing I did differently is increased the milk from 1 1/2 cups to 2 cups when mixing the pudding part. With 1 1/2 cups it was very ‘grainy’ but the extra 1/2 c milk gave it a smooth, creamy texture and still set up perfectly!
easy and out of this world delicious. i substitute raspberries or even raspberries mixed with a little whipped cream for the cherries.
This is a WONDERFUL chocolate pie…everyone who’s tried it has loved it! 🙂