I prepared this pie for my Filipina friend, Elizabeth, as it was her birthday and I invited her over for a little dinner of three of us, my husband, Elizabeth and I. Not too fancy but I think she liked the evening, so that what counts, right? 😀
You can omit the coconut if you don’t like it, I love everything coconut. I was having a cup of eggnog and thought of adding spice and coconut to this pie somehow LOL
Ingredients
4 tbsps margarine, melted (I didnt use baking-spoon measurement but regular tablespoon)
2 1/2 cups milk
1 1/2 tsps all spice (more if you prefer stronger taste)
4 tbsps honey (I used regular tablespoon, not baking-spoon measurement)
5 tbsps coconut shredded, unsweetened (it is up to you sweetened or not)
1 cup graham cracker crumbs
1 envelope/box instant chocolate pudding pie
Method
Preheat oven to 400 F
Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.
Take out from the oven, set aside, cool
For the pudding
Mix cold milk and instant pudding well, no lumps. Bring to a boil with medium heat.
Add in 3 1/2 – 5 tbsp coconut shredded. I used unsweetened instead sweetened as my husband does not have sweet tooth 😉
Turn off heat, keep stirring until mixture cool down a bit.
Pour over cooled baked shell, chill for at least 2 hours or until pudding set.
Chocolate Pie
Ingredients
Crust
- 4 tbsps margarine melted (I didnt use baking-spoon measurement but regular tablespoon)
- 4 tbsps honey I used regular tablespoon, not baking-spoon measurement
- 1 cup graham cracker crumbs
- 1 1/2 tsps all spice more if you prefer stronger taste
Filling (Pudding)
- 2 1/2 cups milk
- 5 tbsps coconut shredded unsweetened (it is up to you sweetened or not)
- 1 envelope/box instant chocolate pudding pie
Instructions
Crust
- Preheat oven to 400 F
- Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.
- Take out from the oven, set aside, cool
Filling (Pudding)
- Mix cold milk and instant pudding well, no lumps. Bring to a boil with medium heat.
- Add in 3 1/2 – 5 tbsp coconut shredded. I used unsweetened instead sweetened as my husband does not have sweet tooth 😉
- Turn off heat, keep stirring until mixture cool down a bit.
- Pour over cooled baked shell, chill for at least 2 hours or until pudding set.
