CRUST
1
cup
bread crumbs
3/4
cup
flaked coconut
1/2
cup
(1 stick)
butter
, melted
2
tablespoons
granulated sugar
2
tablespoons
NESTLÉ® TOLL HOUSE® Baking Cocoa
FILLING
1
package
(8 ounces)
cream cheese
, at room temperature
3/4
cup
granulated sugar
1
can
(7.6 fluid ounces)
NESTLÉ Media Crema
1
tablet (90 grams)
NESTLÉ ABUELITA Chocolate
, grated
3
large eggs
1/4
cup
flaked coconut
2
tablespoons
all-purpose flour
1/2
cup
strawberry jam
, warmed
Fresh raspberries, fresh mint sprigs and shredded coconut for garnish
Whipped cream for serving
PREHEAT oven to 325° F.
FOR CRUST:
COMBINE bread crumbs, coconut, butter, sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.
FOR FILLING:
BEAT cream cheese and sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, coconut and flour. Pour mixture into prepared crust.
BAKE for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.
DRIZZLE pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.
Serving Size: 8
A winner!
Date Submitted: 9/5/2005 3:03:18 PM
Review by: Ms. Blaschuk, FARMINGDALE, NY
Rating: 
Review: I do not understand why there are no ratings for this pie. OK - I could not locate the mexican chocolate - but I used regular Nestles chocolate in its place. The fresh mint (from my garden) and raspberries garnishes along with the coconut and chocolate were spectacular. A big hit in this house!