Name: Choco-Coconut Pie
Prep time: 20 s
Cook time: 40 s
Total time: 180 s
Yield: 8
Ingredients: 1 cup breadcrumbs; 1 cup flaked coconutdivided; 1/2 cup (1 stick) buttermelted; 2 tablespoons granulated sugar; 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa; 1 package (8 ounces) cream cheeseat room temperature; 3/4 cup granulated sugar; 1 can (7.6 fluid ounces) NESTLÉ Media Crema; 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drinkgrated; 3 large eggs; 2 tablespoons all-purpose flour; 1/2 cup strawberry jamwarmed; Fresh raspberriesfresh mint sprigs and shredded coconut for garnish; Whipped cream for serving

Make It

Step 1

Preheat oven to 325° F.

Step 2

Combine breadcrumbs, 3/4 cup coconut, butter, 2 tablespoons sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.

Step 3

Beat cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, remaining 1/4 cup coconut and flour. Pour mixture into prepared crust.

Step 4

Bake for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.

Step 5

Drizzle pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.