My True Love Chocolate Pie

Time: – Yield:

Prep Time: 25 minutes

Chill Time: 1 hour



  • 2 cups old fashioned Quaker Oats
  • 1 cup toasted coconut or sliced almonds, depending on personal preference
  • 1/2 cup (1 stick) margarine, melted
  • 1/4 cup firmly packed light brown sugar


  • 1 (16 oz) container Cool Whip
  • 4 to 6 (1.45 oz) Hershey’s bars (with almonds), melted and cooled slightly


  1. Preheat oven to 350 degrees Fahrenheit and prepare a sheet pan with cooking spray. Spread the oatmeal out in a single layer on the prepared pan. Bake for 5 to 7 minutes, stirring occasionally.
  2. Raise the oven temperature to 375 degrees Fahrenheit.
  3. In a large mixing bowl, combine the oatmeal, toasted almonds or coconut, margarine, and brown sugar. Press the mixture into the bottom of the pie dish and bake for 10 minutes. Push the sides of the crust up as soon as it comes out of the over. Set the crust aside to cool.
  4. In a large bowl, fold the Cool Whip and the melted chocolate bars together. Use as much of the melted chocolate as you desire; I prefer a more marbled look.
  5. Dollop the chocolate mixture and spread evenly into the cooled pie crust.
  6. Wrap the pie lightly with plastic wrap and place in the freezer until ready to serve. You may have to let the pie sit out for a few minutes before slicing it.