Try this Coconut Fudge Pie recipe, or contribute your own.
- Carbohydrate 42.9308770882255 g
- Cholesterol 5.99333333713741 mg
- Fat 21.9449395845728 g
- Fiber 2.01881242752075 g
- Protein 4.91549375122491 g
- Saturated Fat 15.8148058340434 g
- Serving Size 1 1 -10 slices of pie (163g)
- Sodium 217.411875015248 mg
- Sugar 40.9120646607048 g
- Trans Fat 1.28652312514374 g
- Calories 386 calories
Step-by-step
- Bake pie crust according to package directions. Cool.
- Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
- Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
- Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn't burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.
Deep chocolate pudding meets toasted coconut flakes over a rich, cream cheese base encased in a flaky pastry shell. Achieving distinct layers requires chilling the instant chocolate fudge mixture for three to five minutes with milk before assembly, allowing starches to set properly without becoming rubbery. Standard commercial pie crusts bake efficiently at temperatures ranging from 375 to 400 degrees Fahrenheit, depending on brand instructions, yielding a crisp foundation that resists sogginess from moist dairy fillings.
Economical cooking relies on maximizing multi-use ingredients like whipped topping and shredded coconut across both the filling and the garnish. Toasting the remaining coconut flakes on a baking sheet at 350 degrees Fahrenheit for five to eight minutes transforms their flavor profile through non-enzymatic browning, extracting nutty aromatics without purchasing specialty ingredients. Stirring the flakes every two minutes prevents scorching along the pan edges where heat concentrates.
Allowing the assembled dessert to rest in the refrigerator for at least two hours firms the cream cheese and pudding layers, yielding clean slices when cut with a sharp knife wiped clean between portions. Storing leftovers in an airtight container preserves the integrity of the whipped topping for up to three days, preventing the crust from absorbing excess moisture. Second-day slices often exhibit improved structural stability as the starches fully hydrate and set.
Pairing this sweet, rich dessert with bitter espresso or black coffee cuts through the dense fat content of the cream cheese and dairy components. Unsweetened hot beverages provide a thermal and flavor contrast that highlights the toasted coconut without competing with the high sugar content found in the pudding and powdered sugar mixture.
