Gas Chamber Pie

Parts list:

  • 2 Oreo chocolate cookie pie crusts
  • 2 Pkgs Jello Coconut Cream pie filling
  • 1 Whole vanilla bean
  • 1 Pinch instant espresso powder
  • 1 Large 75-85% dark chocolate bar
  • 1 Small bottle Hershey’s dark chocolate shell syrup
  • 1 Pkg sweetened coconut flake
  • 1 Pkg Coolwhip extra creamy topping
  • 2-1/2 Cups whole milk
  • 1 Cup Half-n-half


  1. Set Coolwhip topping to thaw, grate chocolate bar, and extract vanilla from bean;
  2. Combine pie filling mix with 2-1/2 cups milk and 1 cup half-n-half;
  3. Add 1/2 cup coconut flake, pinch of espresso powder, vanilla, and all but 2 tablespoons of the grated chocolate;
  4. Whisk mix thoroughly for 5 mins then pour into pie shells;
  5. Refrigerate 1 hour;
  6. Drizzle half of chocolate shell syrup on each pie, refrigerate for 1 more hour;
  7. Top pies with Coolwhip topping (half the container on each pie);
  8. Sprinkle liberally with coconut flake and grated dark chocolate;
  9. Cover and refrigerate overnight

Note: don’t add the pinch of espresso if using very dark chocolate (more than 85%)