Ingredients
1 9-inch chocolate cookie pie crust
1 3/4 cups flaked coconut
1/2 cup semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk (not evaporated milk)
1/2 cup semi-sweet chocolate chips
1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
1 Additional 1/2 cup semi-sweet chocolate chips

Directions

Preheat oven to 350°F.

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

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.

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.

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

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