Coconut Cream Candy Bar Pie

Coconut Cream Candy Bar Pie is like a pie and candy bar combined.  No-bake and quick to make with only 265 calories per slice, you can indulge any time!  Full fat/sugar ingredients can be substituted if desired, and it will be just as delicious!

Coconut Cream Candy Bar Pie

Marlene Koch is known for her healthy, tasty recipes.  This pie recipe is no exception and can be found here:  http://marlenekoch.com/15-minute-coconut-cream-candy-bar-pie/

Notes:

*It's easier to toast the coconut evenly by toasting it in the oven.  Preheat the oven to 325 degrees.  Spread coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Let cool slightly.

*I use regular hot fudge topping instead of the sugar-free chocolate ice cream topping called for in the recipe.  When it's time to add it, remove the lid from the hot fudge topping and microwave according to label directions.  Drizzle fudge sauce over pie and follow the rest of the recipe directions.

*I make my own crust following this delicious recipe!

Oreo Cookie Crust:  http://easyaspiecanbe.blogspot.com/2014/12/oreo-cookie-crust.html

 Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.

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