Chocolate Coconut Pie

Name: Chocolate Coconut Pie
Prep time: 7 min
Cook time: 15 min
Total time: 292 min
Yield: 12.00 porciones
Ingredients: 24 Units Cookies Shortbread Reduced Fat; 1/3 Cup Butter; 1/2 cup NESTLÉ® Cream; 1 Cup MAGGI® Liquid Coconut Milk; 12 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels; 4 Tablespoons Butter; 1/2 Cup Toasted Coconut

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Total: 292min

Preparation: 7min

Cooking: 15min

Wait: 270min
Portions: 12
Difficulty: Easy

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Ingredients

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

Using food processor or large bag and rolling pin- crush cookies until sand-like in texture
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.
Put Nestle Cream into small bowl and place into the fridge to chill
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.
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.