Real Recipes From Real Home Cooks ®

chocolate coconut cheese pie

★★★★★ 2
a recipe by
Jolayne Cooper
Americus, GA

I wanted something a little different and came up with this pie. My family and guests loved it.

Blue Ribbon Recipe

If a Mounds candy bar was a pie, this no-bake dessert would be it. This cool and creamy pie will be your go-to this summer. Toasted coconut is mixed with chocolate pudding to create a chocolaty middle layer. That's sandwiched in between a sweetened cream cheese layer and a fluffy whipped cream. Not only is this pie easy to make, but it's also easy to eat. In fact, you will want to eat the whole thing. It's delish!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 20 Min
method No-Cook or Other

Ingredients For chocolate coconut cheese pie

  • 1
    prebaked pie crust for 1-crust pie
  • 8 oz
    cream cheese, softened
  • 2 c
    heavy whipping cream, divided
  • 2/3 c
    granulated sugar, plus 2 tablespoons
  • 1/2 tsp
    vanilla extract
  • 1 pkg
    chocolate instant pudding mix (6 oz)
  • 2 1/2 c
  • 1 c
    coconut, toasted

How To Make chocolate coconut cheese pie

  • Sugar, cream cheese, cream, and vanilla extract in a bowl.
    Beat the 2/3 cup sugar and the cream cheese with a mixer until smooth and light. Add one cup of cream and vanilla extract. Beat on medium-high speed until smooth and almost the consistency of whipped cream.
  • Adding toasted coconut to pudding.
    Make the pudding following the directions on the package. Add 1/2-3/4 of the coconut to the pudding and fold in.
  • Whipping cream and sugar.
    Beat 1 cup of cream with 2 tablespoons sugar until soft peaks.
  • Pie assembled by layering pie crust, cream cheese mixture, pudding, and whipped cream.
    To assemble: Put the cream cheese mixture in the pie crust and spread smooth. Place the pudding on top of the cream cheese mixture and top with whipped cream. Garnish with the remaining toasted coconut.