How To Make Mounds Coconut Cream Pie Recipe
A creamy and decadent coconut pie loaded with coconut and topped with a layer of chocolate.
Serves:
Ingredients
- 1 9-inch pie crust, baked
- 1 cup shredded sweetened coconut
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Instructions
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In a large saucepan, combine shredded coconut, heavy cream, whole milk, and sugar. Heat over medium-high heat, stirring occasionally, until mixture comes to a boil.
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Reduce the heat to medium and add cornstarch and egg yolks. Whisk constantly until the mixture thickens and becomes creamy, about 5-7 minutes.
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Remove from heat and stir in butter and vanilla extract.
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Pour the coconut cream mixture into the baked pie crust and spread it evenly.
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Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely melted.
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Pour the melted chocolate over the coconut cream mixture and spread it evenly.
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Sprinkle shredded coconut on top of the chocolate layer.
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Chill the pie in the refrigerator for at least 2 hours or overnight before serving.
Nutrition
- Calories : 731kcal
- Total Fat : 47g
- Saturated Fat : 28g
- Cholesterol : 253mg
- Sodium : 228mg
- Total Carbohydrates : 72g
- Dietary Fiber : 4g
- Sugar : 39g
- Protein : 9g
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