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Ingredients55 m servings 387
Original recipe yields 8 servings (1 9-inch pie)
- Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
- Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
- Refrigerate until chilled through and set, at least 30 minutes.
- Cook's Note:
- Use a chocolate cookie pie crust or a prebaked pie crust instead of the graham cracker crust, if desired.
Per Serving: 387 calories; 17.6 51.9 7.1 12 528 Full nutrition
ReviewsRead all reviews 2
This was pudding in a crust, topped with coconut, chocolate chips and almonds. I love coconut and I love chocolate but this 'pie' is not what I thought it would be. Couldn't even bring myself to...