Coconut-Chocolate Cream Pie

Coconut-Chocolate Cream Pie
Makes 12
Prep 25 m
Bake 15 m
Cook 9 m
Chill 360 m
Chill or overnight



  1. 1 of 3 Heat oven to 350 degrees . In a food processor, combine wafers, melted butter and 1/4 cup toasted coconut. Pulse until crumbs form. Transfer to a 9-inch pie dish. Firmly press into bottom and up sides. Bake 15 minutes. Set aside.
  2. 2 of 3 Meanwhile, in a medium pot, whisk sugar and cornstarch until blended. Whisk in coconut milk, milk and salt. Cook over medium-high until bubbling and thick, 5 to 7 minutes. Whisk egg yolks in a large bowl. Slowly pour hot mixture into yolks while constantly whisking. Return to pot and bring to a low simmer for 2 minutes, stirring constantly. Pour through a fine-mesh strainer into a bowl. Stir in coconut extract and 1/2 cup toasted coconut. Pour into crust. Cover with plastic wrap and refrigerate 6 hours or overnight.
  3. 3 of 3 Once pie is chilled and set, scatter chopped Mounds bar and 1/4 cup toasted coconut over top.
Nutrition Information for Coconut-Chocolate Cream Pie
Servings Per Recipe: 12
Per Serving: 350 kcal cal., 22 g Fat, total, 35 g carb., 21 g sugar, 2 g fiber, 4 g pro., 290 mg sodium