GERMAN'S Chocolate Pie in Coconut Crust – a delicious recipe with coconut, margarine, 'S Sweet Chocolate, milk, PHILADELPHIA Cream Cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix coconut and margarine.
2
Press onto bottom and up sides of 9-inch pie plate.
3
Bake at 300F for 20 to 30 minutes or until golden brown.
4
Cool on wire rack.
5
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
6
Stir until chocolate is completely melted.
7
Beat in cream cheese, sugar and remaining milk with wire whisk until well blended.
8
Refrigerate about 10 minutes to cool.
9
Gently stir in whipped topping until smooth.
10
Spoon into crust.
11
Freeze 4 hours or until firm.
12
Garnish with additional whipped topping, toasted coconut and chocolate candies.
13
Let stand at room temperature about 15 minutes or until pie can be cut easily.
14
Store leftover pie in freezer.
418
kcal
Calories
26
g
Fat
40
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (7 oz.) shredded coconut (2-2/3 cups) (Kosher for Passover), 1/3 cup margarine, melted, 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, 1/2 cup milk, divided, and more.
Yes, GERMAN'S Chocolate Pie in Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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