No Bake Double Chocolate Coconut Pie
Description
A chocolate coconut crust is the foundation to this cream pie with a layer of bananas nestled between the crust the light and airy chocolate mousse.
Ingredients
•
3 tablespoons butter
•
3 (1 ounce) squares semisweet chocolate, chopped
•
2 1/2 cups flaked coconut, toasted
•
2 (1 3/10 ounce) envelopes whipped topping mix
•
1 cup milk
•
1 (3 9/10 ounce) package instant chocolate pudding mix
•
1 1/2 cups milk
•
2 bananas, sliced
•
8 maraschino cherries
Directions
1
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.
2
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.
3
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.