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Quick & Easy Coconut Cream & Chocolate Pie

coconutThis recipe is inspired by one of my favorites from Your Perfect Pie.

Although you can keep it in the refrigerator, it loses its shape quickly. So store it in the freezer, but defrost for about 15 minutes before serving.


1 (3 oz.) pkg cream cheese
1 Tbsp sugar
2 Tbsp coconut milk powder
1/2 cup evaporated milk
1-1/3 cups coconut
1 (8 oz.) frozen non-dairy whipped topping, thawed
3/4 cup chocolate chips
1 chocolate cookie pie crust


In a medium bowl, beat cream cheese until soft. Beat in sugar and coconut powder. Gradually add milk, beating until smooth.

Fold in coconut and whipped topping. Fold in chocolate chips.

Spoon into crust and freeze until firm — at least four hours.

Let sit at room temperature for 15 minutes before serving. Store any leftovers in the freezer.

Coconut Ingredients Available on Amazon.com


Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!


Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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