Key Ingredients
Ingredients
- ●1 cup breadcrumbs
- ●1 cup flaked coconut, divided
- ●1/2 cup (1 stick) butter, melted
- ●2 tablespoons granulated sugar
- ●2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●1 package (8 ounces) cream cheese, at room temperature
- ●3/4 cup granulated sugar
- ●1 can (7.6 fluid ounces) NESTLÉ Media Crema
- ●1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, grated
- ●3 large eggs
- ●2 tablespoons all-purpose flour
- ●1/2 cup strawberry jam, warmed
- ●Fresh raspberries, fresh mint sprigs and shredded coconut for garnish
- ●Whipped cream for serving
Make It
Step 1
Preheat oven to 325° F.
Step 2
Combine breadcrumbs, 3/4 cup coconut, butter, 2 tablespoons sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.
Step 3
Beat cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, remaining 1/4 cup coconut and flour. Pour mixture into prepared crust.
Step 4
Bake for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.
Step 5
Drizzle pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.