Triple chocolate coconut raspberry pie.
This was my Pi Day pie, celebrated yesterday. Super easy. Use whatever flavours of milk, cookies and pudding that you like.
Crust: Cookies, crushed 1 1/4 cup, 5-6 tbsp butter, 1/4 sugar
Filling: 2 packages of instant pudding, 1 cup milk, 1 cup coconut milk, 1 cup of whipped cream or topping.
Topping: 1 cup of whipped cream
Optional: Raspberry curd or jam, raspberries, chocolate for piping.
Combine crushed cookies, butter and sugar. Press into deep pie plate, or baking dish. Bake at 350F for 8 minutes. Let cool. Spread a bit of raspberry curd on the bottom of the crust.
Make 2 packages of instant pudding with half the amount of milk. Spread half the pudding on top of the curd. Mix one cup of whipped cream or topping into the remaining pudding and add to the pie.
Put the remaining whipped cream on the top of the pie. Garnish with raspberries and/or chocolate as desired. Let set in fridge for a few hours, or freeze it for a pudding pop pie.
This gives me a great idea for edible wall art for my next party. Royal icing glue on a covered cake board, either dots or a pretty design. MMmm.
Rice Krispie squares made with cocoa pebbles and cookies? AWESOME.
Do not make ahead, you’ll eat them before company comes.