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Toasted Coconut Mochaccino Pie

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Pillsbury Kitchens
Updated Feb 22, 2011
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Mocha lovers will revel in this creamy Bake-Off® Monthly Challenge winning pie recipe, where fudgy chocolate, toasted coconut and coffee flavors create a luscious treat. From Dawn Moore, Bake-Off® Monthly Challenge.

Toasted Coconut Mochaccino Pie

  • Prep Time 15 min
  • Total 3 hr 55 min
  • Ingredients 11
  • Servings 8
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Ingredients

Crust

Filling

  • 1/2 cup plus 1 tablespoon flaked coconut
  • 1/2 cup hot fudge topping
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 3/4 cup milk
  • 1 teaspoon coconut extract
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sweetened condensed milk (not evaporated)
  • 1/4 cup strong coffee, cooled
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups)
  • Chocolate shavings

Instructions

  • Step 
    1
    Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
  • Step 
    2
    Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • Step 
    3
    In small microwavable bowl, microwave fudge topping uncovered on High 20 to 30 seconds or until warm. Spread topping over bottom and up side of cooled pie crust. Sprinkle 1/2 cup of the toasted coconut evenly over fudge topping. Refrigerate.
  • Step 
    4
    In large bowl with electric mixer, beat pudding mix, milk and coconut extract on medium speed 2 minutes. Add cream cheese and sweetened condensed milk. Beat 1 to 2 minutes longer or until smooth. Add coffee; beat until well blended. Set aside 1/2 cup whipped topping. Fold remaining whipped topping into pudding mixture until well combined. Spread filling over fudge layer in pie crust.
  • Step 
    5
    Carefully spread reserved 1/2 cup whipped topping on top of filling. Sprinkle with remaining 1 tablespoon toasted coconut and chocolate shavings. Refrigerate at least 3 hours to chill. Cover and refrigerate any remaining pie.

Nutrition

510 Calories
28g Total Fat
6g Protein
57g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
17g
84%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
490mg
21%
Potassium
260mg
7%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
7%
Sugars
36g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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