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Coconut Chocolate Pudding Pie Recipe

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This recipe for Coconut Chocolate Pudding Pie, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
30 Oreo cookies (don’t remove the cream)
½ cup sliced almonds (optional)
⅓ cup shredded sweetened coconut
6 T. unsalted butter, melted

Filling:
2⅔ cups whole milk
4 large eggs yolks
½ cup sugar
⅓ cup cornstarch
1 tsp. vanilla extract
½ tsp. salt
2-oz. unsweetened baking chocolate, melted
1 cup sweetened shredded coconut

Topping:
Cool Whip
Toasted sliced almonds(optional)
Toasted Coconut

Directions:
Directions:
Preheat oven to 350º. Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press along the sides and bottom. Bake for 20 minutes until set. In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half. Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable. Before serving, cover the top with Cool Whip and sprinkle with sliced almonds and toasted coconut.

 

 

 

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