Easy Chocolate Ribbon Coconut Pie Recipes

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

EASY COCONUT PIE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

SUSIE'S DARK CHOCOLATE-COCONUT PIE

Steps:

• Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack., In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

SO EASY COCONUT PIE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together and pour in pie shell.
• Bake 30-45 minutes or until firm.

COCONUT PIE

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

CHOCOLATE COCONUT CREAM PIE

Steps:

• Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

COCONUT CHOCOLATE PIE

Steps:

• 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.

EASY CHOCOLATE RIBBON COCONUT PIE

Steps:

• Spread 1 cup coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. (Watch carefully as coconut can easily burn.) Cool.
• Meanwhile, microwave chocolate, 2 Tbsp. milk and butter in small microwaveable bowl 2 min. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
• Beat pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min. Let stand 1 min. or until thickened. Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust.
• Add 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended. Spread over pudding layer; sprinkle with remaining toasted coconut. Refrigerate 4 hours or until firm.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

EASY CHOCOLATE-COCONUT PUDDING PIE

Steps:

• Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. chopped candy.
• Pour into crust.
• Top with remaining COOL WHIP and candy.

EASY COCONUT MACAROON PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
• Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
• Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

SWEET & EASY CHOCOLATE AND COCONUT PIE

Steps:

• Spread butter evenly onto bottom and up side of 9-inch pie plate. Press 1/4 cup coconut onto bottom and up side of pie plate.
• Microwave chocolate and 2 Tbsp. milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add Neufchatel, sugar and remaining milk; mix well. Gently stir in COOL WHIP.
• Spoon chocolate mixture into crust. Sprinkle with remaining coconut.
• Freeze 4 hrs. or until firm.