Print Options

Back to Coconut Chocolate Pie >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Chocolate Pie

 Coconut Chocolate Pie
Field editor Cheryl Maczko of Reedville, West Virginia says, “Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious.”
6-8 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • 16 fun-size Almond Joy candy bars, chopped
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Pastry for single-crust pie (9 inches), baked
  • Whipped cream

Directions

  • In a large saucepan, combine the sugar, cornstarch, cocoa and salt.
  • Stir in milk until smooth. Bring to a boil over medium heat; cook
  • and stir for 2 minutes or until thickened (mixture will thicken
  • quickly). Remove from the heat.
  • Add chopped candy bars and vanilla; stir until chocolate is melted.
  • Pour into pie shell. Press plastic wrap onto filling. Refrigerate
  • until set, about 4 hours. Remove plastic wrap. Slice and serve with
  • whipped cream. Yield: 6-8 servings.