Coconut Fudge Pie
This easy no bake Coconut Fudge Pie has three delicious layers just waiting for you to dive right in to. Chocolate and coconut goodness in every bite.
This easy no bake Coconut Fudge Pie has three delicious layers just waiting for you to dive right in to. Chocolate and coconut goodness in every bite.
- Carbohydrate 25.3095437548922 g
- Cholesterol 4.50000000380408 mg
- Fat 12.7261062512395 g
- Fiber 2.01881242752075 g
- Protein 2.67549375122491 g
- Saturated Fat 7.8841950007101 g
- Serving Size 1 1 -10 slices of pie (89g)
- Sodium 163.651875015248 mg
- Sugar 23.2907313273714 g
- Trans Fat 0.78211062514373 g
- Calories 223 calories
Step-by-step
- Preheat the oven to 450 degrees. Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
- Beat the cream cheese, powdered sugar, and extract 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 4-5 minutes. Stir every minute. 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.
The Cost of Convenience
Many home cooks fail to chill the instant pudding mixture for the full three to five minutes before assembly, resulting in a runny chocolate layer that bleeds into the cream cheese base. Full-fat blocks of cream cheese are cheaper per ounce than whipped blocks and yield a storable, firmer filling. When substituting regular milk for dairy-free alternatives, note that almond milk lacks the fat solids required to set instant pudding properly. Stick to canned full-fat coconut milk at a one-to-one ratio if dairy needs removal.
Managing Your Dairy Swaps
Whipped topping containers provide exact volume measurements, but homemade whipped cream made from heavy whipping cream offers a cheaper bulk yield per serving. Whip heavy cream to stiff peaks before folding it into the cheese base. Temperature control remains critical. Toasting the shredded coconut at 350 degrees requires constant attention for four to five minutes. Stir every sixty seconds to prevent the natural oils from scorching.
Scaling and Storing Efficiently
Doubling this recipe to feed larger crowds requires two separate pie plates rather than one oversized vessel, as deep-dish fillings fail to set evenly in the center. Store the finished dessert in an airtight container in the refrigerator for up to three days. Keep the toasted coconut garnish separate until serving time to maintain its crisp texture against moisture absorption from the whipped topping.
