Chocolate Chips. Coconut, And Cream Makes A Heck Of A Mounds Candy Bar Pie!

The best thing about this mounds bar pie is how fast people gobble it up. I know when I take this somewhere, I’m going home empty-handed. I like to put it in a throwaway dish, that way when it gets all cleaned out, and trust me, it will, the pie tin can just go in the recycling bin. There is nothing left for me to carry home. It’s a nice way to leave any event. It surely makes you feel good when you know that something you made was so good, there isn’t a single crumb left. Just wait and see for yourself!


It’s so well worth the wait to taste this delicious pie. Just make sure you plan ahead and you’ll be A-Ok!



1 c Domino sugar
2 Tbsp white flour
1/2 c Land O’ Lakes butter
2 eggs
1 tsp vanilla
3/4 c milk
1 c flaked coconut
1/2 c Nestle Toll House mini chocolate chips
1 deep dish pie crust shell


Preheat oven to 300′ F. (Seriously, 300 degrees.)
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk. Fold in chocolate and coconut.
Pour in unbaked deep dish pie crust and bake for 1 hour.
Cool in fridge for 24 hours. Enjoy!


Quick Tip: Use whatever flavor chips you want.

Thanks to Butter With A Side Of Bread for this great photo.