Coconut Chocolate Cheesecake Pie Recipe

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Coconut Chocolate Cheesecake Pie Recipe

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The creamy chocolate filling pairs well with the coconut crust in this pleasing pie.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2-1/2 cups sweetened shredded coconut, toasted
  • 1/3 cup butter, melted
  • Dash ground cinnamon, optional
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • 1 cup heavy whipping cream, whipped

Directions

In a small bowl, combine the coconut, butter and cinnamon if desired. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
In a large bowl, beat the cream cheese, brown sugar, vanilla and salt until smooth. Add chocolate; mix well. Fold in whipped cream. Pour into crust. Cover and refrigerate overnight. Yield: 8 servings.
Originally published as Chocolate Cheese Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p50

Nutritional Facts

1 piece: 516 calories, 40g fat (27g saturated fat), 72mg cholesterol, 269mg sodium, 42g carbohydrate (36g sugars, 3g fiber), 4g protein.

  • 2-1/2 cups sweetened shredded coconut, toasted
  • 1/3 cup butter, melted
  • Dash ground cinnamon, optional
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • 1 cup heavy whipping cream, whipped
  1. In a small bowl, combine the coconut, butter and cinnamon if desired. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a large bowl, beat the cream cheese, brown sugar, vanilla and salt until smooth. Add chocolate; mix well. Fold in whipped cream. Pour into crust. Cover and refrigerate overnight. Yield: 8 servings.
Originally published as Chocolate Cheese Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p50

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