If you like mounds candy bars as much as I do, than this pie is for you.
The first time I tasted this pie it reminded me of a giant mounds bar. It is so rich and creamy and very good.
The original title for this pie was Crisp Coconut and Chocolate Pie, but it reminds me so much of a mounds bar that we call it mounds bar pie.
And this pie is perfect for those of you afraid of tackling a regular pie crust. The coconut in this is the crust, which makes it a very quick and easy pie crust to make.
Yield: 12 servings
Mounds Bar Pie
Coconut and choclate combined in a delicious pie.
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
2 hours
Total Time
2 hours 30 minutes
Ingredients
Coconut Crust
- 4 tablespoons of butter
- 6 cups of shredded coconut
Filling
- 1 ¼ cups heavy cream
- 8 ounces of chocolate chips ( you can use dark or semi sweet)
Instructions
Crust
- Preheat oven to 350 degrees.
- In a food processor combine butter with 3 cups of coconut. Pulsing until a ball forms. This takes about 1 minute.
- Transfer to a bowl and add remaining coconut. Mix together.
- Press into a 9 inch pie pan.
- Place a foil ring around the edge to prevent over browning. (Basically you need to just wrap foil around the edge of the crust, not the whole crust)
- Bake 10 minutes and removed foil.
- Bake 4-6 minutes more or until edges are lightly browned.
- Bring cream to a boil in a small saucepan.
- Place chocolate in a bowl and pour hot cream over chocolate.
- Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.
- Pour into coconut crust. Refrigerate until the filling is set, about 2-4 hours.
- Serve and enjoy!
For Filling:
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 30gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 160mgCarbohydrates: 35gFiber: 5gSugar: 27gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Adapted from Martha Stewart’s New Pies and Tarts
I cannot wait to make this pie. Love Mounds. It sounds heavenly.
Thanks for posting.
Lynn, this looks like an amazing recipe! I bet I could even make it dairy free using coconut oil, coconut milk, and dairy-free chocolate chips. Trying to think of a good excuse to make this today … it might just be that I’ve been walking every day this week and rain is moving in. 😉 LOL
Shirley
@Shirley @ gfe, Thanks Shirley. I think you could do a lot with this crust, even like a pudding pie. It is a perfect and easy gluten free crust with ingredients anyone would have.
@Shirley @ gfe, I made it dairy free, it’s fantastic! Super easy and crowd pleasing gluten and dairy free dessert!
@kassia, Awesome! Did you use coconut milk, coconut oil, and gf/df chocolate chips?
Thanks!
Shirley
@Shirley @ gfe, I used coconut milk, gf/df chocolate, but for the crust I used half coconut oil, half Earth Balance.
@Shirley @ gfe, Can’t seem to reply directly to you a second time, Kassia, but thanks so very much for the additional info! That sounds fabulous indeed. 🙂
Shirley
This looks really good, could I substitute yogurt for the cream? I also like the previous comment with the use of coconut milk. I’m not looking for dairy free just an alternative for cream.
@Francine, I don’t think yogurt would work here. The texture of this is like a truffle, but I do think the coconut milk might be a good idea.
@Lynn, I think coconut *milk* would be way too thin (at least the stuff I used was thinner than yogurt). Cream of coconut would probably work–thick AND creamy.
@AnnMarie Johnson, Thanks for your help! I have not done much no dairy cooking so I am not always sure on the replacements. Thanks@
Yippee!! I have all (4!) ingredients. I love that it’s not complicated and only requires 4 ingredients…and it’s naturally gluten-free 🙂 You may have just made my weekend…Mounds are my all time fav candy…I’m in heaven! Thank you, thank you, thank you!
@chris, I hope you enjoy it! And yes it is naturally gluten free which I love.
Lynn, you are NOT GOOD for my waistline!!!! But I still love you for it! 🙂
@Amy @ MomsToolbox, I know. 🙂 This pie is so not healthy, but it is so good.
Wow, looks delicious!
Wow! I almost deleted it before reading this recipe, because I figured it would inclue grains. Still, I was compelled to open it and was delighted to see my favorite ingredients of butter, coconut, cream and chocolate. I can’t wait to make this!
Oh boy, Lynn…hope you’re here! I have just made the crust and I’m not sure if I over-measured the coconut or what, but my coconut crust almost completely fills the pan! Will it shrink during baking? At this rate, I’m not sure I’ll be able to get any chocolate in it! Help!
@chris, Chris I am sorry I have been gone all day. I hope you got the crust figured out. If I would have seen this earlier I would have said to make sure to press it into the pie plate. And if it still too thick you could have just use less crust or a bigger pie plate. I am not sure why you ended up with your crust being so thick. I hope it worked out for you.
We loved this! I added almonds though for an almond joy pie and I would definitely do it again!
@Heidi, I am so glad you enjoyed the pie. I think the almonds is a great addition. I thought of the same thing, but since my daughter can not have tree nuts we have not tried it. I am glad to know it is good that way.