Desserts & Breads

Choco-Coconut Pie

Level

Easy

Prep

20 min

Cook

40 min

Servings

8 servings

The taste of chocolate and coconut is heavenly, especially when combined in this creamy, decadent Choco-Coconut Pie.

Key Ingredients

Media Crema

7 oz. Can

Tablets & Bars

Mexican Hot Chocolate - 6 Tablets

6 Tabs

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.

ADD FLAIR TO RECIPES WITH ABUELITA™