Mounds Coconut Cream Pie

Indulge in pure dessert bliss with this Mounds Coconut Cream Pie, a decadent treat that marries the rich flavors of chocolate and coconut in every bite. Featuring a buttery chocolate cookie crumb crust, a luscious coconut-infused custard filling, and a drizzle of bittersweet chocolate, this pie is an irresistible homage to the classic Mounds candy bar. Topped with fluffy homemade whipped cream and a touch of optional cocoa or shredded coconut garnish, it’s the perfect dessert for any coconut lover. With just 25 minutes of prep time, this no-bake delight (after the crust is baked!) is as easy to make as it is to devour. Elevate your dessert game with this show-stopping Coconut Cream Pie recipe, a crowd-pleaser for gatherings or an indulgent treat for yourself. Keywords: Mounds Coconut Cream Pie, chocolate and coconut dessert, homemade pie recipe, easy coconut cream pie.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Chocolate cookie crumbs
• 6 tablespoons Unsalted butter, melted
• 1.5 cups Sweetened shredded coconut
• 0.5 cup Granulated sugar
• 0.25 cup Cornstarch
• 3 cups Whole milk
• 4 large Egg yolks
• 0.5 cup Unsweetened coconut milk
• 2 teaspoons Vanilla extract
• 4 ounces Bittersweet chocolate, chopped
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0 as needed Unsweetened cocoa powder (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.

Step 4

In a large saucepan, whisk together the granulated sugar, cornstarch, and a pinch of salt. Gradually whisk in the whole milk and unsweetened coconut milk until smooth.

Step 5

Cook the milk mixture over medium heat, whisking constantly, until it begins to thicken and bubble, about 6-8 minutes.

Step 6

In a separate bowl, whisk the egg yolks. Temper the egg yolks by gradually adding a ladle of the hot milk mixture into the yolks while whisking.

Step 7

Return the tempered egg yolk mixture to the saucepan and cook for another 2-3 minutes, stirring constantly, until the mixture is thickened.

Step 8

Remove the saucepan from heat and stir in the vanilla extract and shredded coconut. Let the filling cool for 10 minutes.

Step 9

Pour the coconut cream filling into the prepared pie crust. Smooth the top with a spatula and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Step 10

Once the pie is chilled, melt the chopped bittersweet chocolate gently in a microwave or over a double boiler. Drizzle the melted chocolate over the surface of the pie and let it set.

Step 11

In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie.

Step 12

For an optional garnish, dust the top of the whipped cream with unsweetened cocoa powder or sprinkle more shredded coconut.

Step 13

Slice and serve chilled. Enjoy your Mounds Coconut Cream Pie!

Nutrition Facts

Serving size	1989.1 grams (1989.1g)

Amount per serving	% Daily Value*
Calories	5642

Total Fat 348.30g	447%
Saturated Fat 203.10g	1015%
Polyunsaturated Fat 0.80g
Cholesterol 1252mg	417%
Sodium 1940mg	84%
Total Carbohydrate 552.30g	201%
Dietary Fiber 31.10g	111%
Total Sugars 395.40g
Protein 70.60g	141%

Vitamin D 395IU	1977%
Calcium 1564mg	120%
Iron 30mg	164%
Potassium 2675mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 5.0%

Carbs: 39.3%