Total
292
difficulty
Easy

Chocolate Coconut Pie

By Chelsae-Marie Lee Kong

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Ingredients
Instructions
Comments

Utensils

Bowl
Spoon
Oven
Plastic Storage Bag
Rolling pin

Ingredients

Portions: 12

24 Units Cookies, Shortbread, Reduced Fat (or coconut cookies)
1/3 Cup Butter (melted)
1/2 cup NESTLÉ® Cream
1 Cup MAGGI® Liquid Coconut Milk (can be substituted with 1pk Maggi Coconut Milk Powder 50g dissolved in 1 cup Carnation Full Cream Evaporated Milk)
12 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels (2 cups)
4 Tablespoons Butter (room temperature)
1/2 Cup Toasted Coconut

Instructions

1.Using food processor or large bag and rolling pin- crush cookies until sand-like in texture

2.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.

3.Put Nestle Cream into small bowl and place into the fridge to chill

4.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.

5.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.

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NUTRITIONAL INFORMATION 380.6 kcal = 1,594kj /per portion

Carbohydrates	36.9 g
Energy	380.6 kcal
Fats	25.8 g
Fiber	2.3 g
Protein	3.9 g
Saturated Fats	13.2 g
Sodium	210.9 mg
Sugars	21.7 g

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