Barbara's Heavenly Chocolate Pie

Cooking Instructions

In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and mandarin oranges. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free, dry gelatin, and coconut extract. Spread topping mixture evenly over set filling. Sprinkle coconut and chocolate chips evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Wine Pairing(s)

Black Swan Cabernet Sauvignon

Roshambo Syrah 'Justice'

Fetzer 'Valley Oaks' Zinfandel

Malartic Lagraviere Grand Cru Graves

Villa Mt. Eden 'Fox Creek' Zinfandel Sierra Foothills

Jean-Claude Boisset Chambolle-Musigny '1er Cru Les Charmes'

Matzin 'Late Harvest' Zinfandel

Rodney Strong 'Reserve' Cabernet Sauvignon

Egret Zinfandel

Renwood 'Old Vine' Zinfandel