This old-fashioned dessert is sure to please
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 1 (8-inch) cooked plain pastry pie shell (store-bought or make your own)
  • 1 cup semisweet chocolate chips
  • 1 small box dark chocolate pudding (cooking kind, not instant)
  • 1/2 cup fine coconut
  • 1/2 cup chopped nuts (pecans or walnuts)
  • whipped topping, such as cool whip, or homemade
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 4 tablespoon sugar
Directions
  1. Step 1: Cover the bottom of 1 (8-inch) cooked plain pastry pie crust with 1 cup semisweet chocolate chips, just enough for one layer. Heat in oven or microwave until it's slightly warm and the chocolate chips are softened.
  2. Step 2: Meanwhile, cook 1 small box dark chocolate pudding according to directions on box. Add 1/2 cup fine coconut and 1/2 cup chopped nuts; stir well.
  3. Step 3: Pour while hot into pie crust. Chill in refrigerator until set.
  4. Step 4: Once chilled, top with whipped topping. For more of a restaurant effect, put topping into a cake decorating bag with tip and pipe on. Sprinkle the top with a few chocolate chips or chocolate swirls, coconut and nuts for a finishing touch. If you prefer a meringue topping instead of whipped, follow directions below.
  5. Step 1: In a large, chilled bowl, beat 2 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar until soft peaks form.
  6. Step 2: Gradually add 4 tablespoons sugar, beating until stiff, glossy peaks form and sugar is dissolved.
  7. Step 3: Spread over hot filling. For that Marie Callender's effect, leave a smidge of filling visible around the edge, and don't forget to sprinkle chocolate chips, coconut, and nuts on top. Bake at 350 F for 12 to 15 minutes, or until meringue is golden. Chill in fridge.