Mocha lovers will revel in this creamy Bake-Off® Monthly Challenge winning pie recipe, where fudgy chocolate, toasted coconut and coffee flavors create a luscious treat. From Dawn Moore, Bake-Off® Monthly Challenge.
Toasted Coconut Mochaccino Pie
- Prep Time 15 min
- Total 3 hr 55 min
- Ingredients 11
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 1/2 cup plus 1 tablespoon flaked coconut
- 1/2 cup hot fudge topping
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 3/4 cup milk
- 1 teaspoon coconut extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sweetened condensed milk (not evaporated)
- 1/4 cup strong coffee, cooled
- 1 container (8 oz) frozen whipped topping, thawed (3 cups)
- Chocolate shavings
Instructions
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Step1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
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Step2Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
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Step3In small microwavable bowl, microwave fudge topping uncovered on High 20 to 30 seconds or until warm. Spread topping over bottom and up side of cooled pie crust. Sprinkle 1/2 cup of the toasted coconut evenly over fudge topping. Refrigerate.
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Step4In large bowl with electric mixer, beat pudding mix, milk and coconut extract on medium speed 2 minutes. Add cream cheese and sweetened condensed milk. Beat 1 to 2 minutes longer or until smooth. Add coffee; beat until well blended. Set aside 1/2 cup whipped topping. Fold remaining whipped topping into pudding mixture until well combined. Spread filling over fudge layer in pie crust.
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Step5Carefully spread reserved 1/2 cup whipped topping on top of filling. Sprinkle with remaining 1 tablespoon toasted coconut and chocolate shavings. Refrigerate at least 3 hours to chill. Cover and refrigerate any remaining pie.
Nutrition
510
Calories
28g
Total Fat
6g
Protein
57g
Total Carbohydrate
36g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 17g
- 84%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 490mg
- 21%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 36g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;Carbohydrate Choice
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