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No Bake Double Chocolate Coconut Pie
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Prep Time:
30 minutes
Total Time:
120 minutes
Decadent chocolate coconut crust filled with layers of creamy banana and light chocolate mousse.
Ingredients:
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 2.5 cups flaked coconut, toasted
  • 2 (1.3 ounce) envelopes whipped topping mix
  • 1 cup milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1.5 cups milk
  • 2 bananas, sliced
  • 8 maraschino cherries
Instructions:
  • Prepare a greased 9-inch pie plate. Melt butter in a saucepan over low heat and stir in chopped chocolate until melted. Set aside 1/4 cup toasted coconut. Combine the remaining 1 1/4 cups toasted coconut with the chocolate mixture, then press the mixture onto the bottom and up the sides of the pie plate. Refrigerate for 20 minutes until firm, and sprinkle the reserved coconut on top before serving.
  • In a medium bowl, use a mixer to whip topping mix and 1 cup of milk until soft peaks form, saving 1 cup for garnish in the refrigerator. Then, mix in pudding mix and the remaining 1 1/2 cups of milk until the mixture forms mounds when dropped from the beaters.
  • Line the bottom and sides of the pie shell with banana slices. Pour the chocolate pudding mixture evenly over the bananas. Chill in the refrigerator for at least 1 hour to allow it to set. When serving, top with reserved whipped topping, toasted coconut, and cherries for garnish.

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