This really is a Easy Coconut Pudding Pie, the pie crust is flaky and more like a graham cracker crust. I thought that I would coat the crust in chocolate and top with the coconut pudding. Before you serve this super easy pie, top with whipped cream and toasted coconut. This Coconut Pudding Pie is not only easy it is delicious. The chocolate paired with the coconut is over the top wonderful, the pie is fluffy and creamy and just the right amount of coconut flavor.
Easy Coconut Pudding Pie
1 1/2 cups all-purpose flour
1 Tbsp sugar
1/2 tsp salt
1/2 cup oil
2 Tbsp milk
1/2 cup chocolate chips
1 (3.5 ounce) package organic coconut pudding mix
1 cup organic heavy whipping cream
2 Tbsp confectioner’s sugar
1 tsp vanilla extract
2 Tbsp shredded coconut
- Preheat oven to 400F.
- Place the flour, sugar, salt, oil and milk into a 9 inch pie dish. Stir together with a fork. Pat the mixture into the bottom and up the sides of the pie dish. Poke holes into the bottom and sides of the crust.
- Bake for 15 minutes in a preheated oven or until golden brown. Set aside to cool.
- While the pie crust is cooling, melt the chocolate chips in a double broiler by placing the chocolate chips in top of double broiler over hot (not boiling) water. Stir until chocolate chips have melted, once melted remove top pan.
- Spread melted chocolate evenly and carefully over bottom of prepared pie crust. Put chocolate coated pie crust in freezer for at least 5 minutes.
- While crust is in the freezer, begin making your pie filling. Make the coconut pudding according to package directions and chill for 5 minutes.
- Remove the pie crust from the freezer and add the coconut pudding to the pie crust, spreading evenly.
- Place pie in the refrigerator and chill for at least 2 hours, to set.
- Prior to serving the pie, top with whip cream and toasted coconut. To make the whip cream, beat together the heavy whipping cream, confectioner’s sugar and vanilla extract. To toast the coconut, spread 2 Tablespoons of shredded coconut on a shallow baking sheet. Bake at 350F for 7 to 10 minutes or until lightly browned, stirring frequently. Keep an eye on the coconut because it can burn quite quickly.