Sunday, May 22, 2011

Hershey's Chocolate Coconut Pie


I love chocolate and coconut together.  It is like the perfect marriage!  This pie is rich, smooth and 
absolutely divine!

Make Crust:
Combine 1/4 cup melted butter and 2 cups sweetened coconut.  Put in bottom of pie pan and up the sides.  DO NOT press firmly.  Pat just enough to have it stick.  Bake at 300 degrees for 30 minutes or until golden brown.  Take out and cool completely.

Chocolate Mousse:
Cut up 5 Hershey's chocolate bars with almonds and set aside.  In a microwave safe bowl combine 16 large marshmallows and 1/2 cup canned milk.  Put in microwave for 1 minute.  Stir and repeat until marshmallows are melted.  Add Hershey bars and stir until completely melted.  Set aside and cool to room temperature.  Then fold in 1 cup whipped cream with no sugar added.  Refrigerate.  

When cool, top pie with 1 cup of whipped cream.  To this 1 cup of whipped cream add 1/4 cup powdered sugar, 1 tsp vanilla and 1/4 tsp almond extract.  Top with chocolate shavings to serve.   

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