Added to shopping list. Go to shopping list.
Ingredients3 h 50 m servings 380
Original recipe yields 8 servings (1 9-inch pie)
- Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
- Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
- Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
- Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.
You might also like
Per Serving: 380 calories; 13.8 59.3 5.9 10 586 Full nutrition
ReviewsRead all reviews 2
The milk needs to be adjusted down, per the pudding box, in order to be firm enough as a pie. Per the pudding box directions, the milk should be adjusted down to 1.75 cups per box, or 3.5 cups o...