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  • 1 9-inch chocolate cookie pie crust
  • 1 ¾ cups flaked coconut
  • ½ cup semi-sweet chocolate chips
  • ½ cup semi-sweet chocolate chips
  • 1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
  • 1 Additional semi-sweet chocolate chips



  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.

  3. Step 3
    Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.

  4. Step 4
    Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.

  5. Step 5
    Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.

  6. Step 6
    Spoon MUSSELMAN’S® Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill.

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