Chocolate Coconut Pie

Let's cook it
Difficulty Easy
Cooked by 1 person
Portions: 12
Total 292 min

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

  • 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.

Comments (0)

Related recipes