Candy Bar Pie - cooking recipe

Ingredients

2 1/4 c. flaked coconut
1/4 c. butter or margarine, melted
1 (8 oz.) plain milk chocolate or with nuts bar, broken up
2 tsp. instant coffee crystals
1 (12 to 13 1/2 oz.) container frozen whipped topping, thawed

Preparation

In bowl, combine coconut and butter.
Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325\u00b0 for about 20 minutes or until golden.
Cool thoroughly.
In small pan, melt candy bar over low heat.
Cool to room temperature.
Dissolve coffee in 1 tablespoon hot water; fold into topping.
Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve.
Can freeze overnight, it wil not freeze overnight.
Let stand 10 to 15 minutes before serving.