Cherry Chocolate Macaroon Pie

Directions

Instructions

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.