Chocolate Coconut Pie
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Total: 292minPreparation: 7minCooking: 15minWait: 270min
- Portions: 12
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Using food processor or large bag and rolling pin- crush cookies until sand-like in texture
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In an oven safe pie dish, mix 1/3 cup melted butter and crushed cookies together. Press evenly onto the bottom and sides of the dish. Bake in a preheated 350F/180C oven for 10 minutes.
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Put Nestle Cream into small bowl and place into the fridge to chill
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While crust is baking, heat Maggi Liquid Coconut Milk in microwave safe bowl until hot, but not boiling. Pour over chocolate chips and stir in butter. Mix until smooth.
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Pour coconut chocolate filling into crust and chill for 2-3 hours or for best results, chill overnight. Top with chilled Nestle Cream and toasted coconut. Slice, share and enjoy.
Utensils
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Rolling pin
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Plastic Storage Bag
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Spoon
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Bowl
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Bowl
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Oven
Nutritional information 381kcal = 1,593kj /per portion
- 380.63 Calories Energy
- 15.66 Milligrams Calcium
- 3.32 Grams Protein
- 36.85 Grams Carbohydrates
- 21.67 Grams Sugars
- 0.31 Grams Fiber
- 210.92 Milligrams Sodium
- 25.83 Grams Fats
- 13.25 Grams Saturated Fats
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