I love simple recipes. They are perfect for when you need to whip up something quickly that you know will also taste great. When it comes to dessert, for me, simple the way I go because I spend so much time prepping all the other parts of the meal. I love serving fun things like three ingredient TWIX dip or s’mores pizza. My newest favorite is this easy coconut chocolate pie.

You can easily make this pie completely no bake by using a graham cracker crust from the store. I used regular pastry crust and baked them in the oven before adding the chocolate mixture. Either way you choose, you are going to have an amazing pie at the end. 

Ingredients for Easy Coconut Chocolate Pie:

1 9-inch or 6 mini pie crusts
1 box instant chocolate pudding
2 1/2 cups milk
1 tsp coconut extract
Whipped cream
1/4 coconut flakes

Let’s Make It:

1. Prepare pie crusts according to package instructions for blind baking or use premade graham cracker crusts. Let cool. 

2. In a large bowl, mix chocolate pudding, milk and coconut extract. Whisk for 2 minutes and then refrigerate for 5. Spoon into cooled pie crusts. Refrigerate for one hour. 

3. In a small skillet, toast coconut flakes over medium-low heat until lightly browned. Before serving, top pie with whipped cream and coconut flakes.

See, I told you it was easy. If you are short on time, you can cut the refrigeration time a little bit to get these done faster. Just be sure you start with cold milk for making the pudding. 

My family loved the combination of the rich chocolate with the sweetness of the coconut. The toasted coconut on the top is the perfect finishing touch too. If you aren’t a big coconut fan, you could easy use almond extract and chopped almonds or even orange with a little bit of orange zest.

What are some of your favorite easy dessert recipes? 

Easy Coconut Chocolate Pie

2016-03-28 00:16:47

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Ingredients

1. 1 9-inch or 6 mini pie crusts
2. 1 box instant chocolate pudding
3. 2 1/2 cups milk
4. 1 tsp coconut extract
5. Whipped cream
6. 1/4 coconut flakes

Instructions

1. Prepare pie crusts according to package instructions for blind baking or use premade graham cracker crusts. Let cool.
2. In a large bowl, mix chocolate pudding, milk and coconut extract. Whisk for 2 minutes and then refrigerate for 5. Spoon into cooled pie crusts. Refrigerate for one hour.
3. In a small skillet, toast coconut flakes over medium-low heat until lightly browned. Before serving, top pie with whipped cream and coconut flakes.

By The Suburban Kitchen

My Suburban Kitchen https://www.mysuburbankitchen.com/