Zutaten für Coconut Fudge Cream Pie
- 1 1/2 cups sweetened flaked coconut
- 2 cups macaroon crumbs
- 1/4 cup melted butter
- 2 1/2 cups heavy cream
- 1/4 cup + 2 teaspoons sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 teaspoon coconut extract
- 1 (16 ounce) jar hot fudge topping
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Zubereitung von Coconut Fudge Cream Pie
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup shredded sweetened coconut on a baking sheet.
- Bake for 8 minutes, stirring halfway through, until lightly toasted.
- Lightly grease a 9-inch pie pan. Press macaroon (or graham cracker) crumbs into the bottom and up the sides of the pan to form a crust.
- Bake the crust at 350°F (175°C) for 10-12 minutes, or until lightly golden.
- Let the crust cool completely.
- In a large mixing bowl, beat 2 1/2 cups heavy cream with 1/4 cup + 1 teaspoon sugar until stiff peaks form.
- Set aside 1 cup of the whipped cream for later use.
- In a separate large bowl, whisk together the instant vanilla pudding mix and milk until smooth.
- Stir in the toasted coconut and the remaining whipped cream until just combined.
- Gently heat the fudge sauce until warm and smooth.
- Spread 2 cups of the pudding mixture evenly into the cooled crust.
- Spread half of the warm fudge sauce over the pudding layer.
- Top with the remaining pudding mixture.
- Spread the remaining fudge sauce over the top.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 2 hours.
- Just before serving, beat the reserved 1 cup of whipped cream with 1 teaspoon of sugar until stiff peaks form.
- Spread the whipped cream over the top of the pie.
- Sprinkle with remaining toasted coconut.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
195g
Fat
103g
Carbs
19g
