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Easy Toasted Coconut Pie

If you love coconut cream pie, you'll love this elevated version with a layer of chocolate and coconut added. This delicious dessert recipe is a must try!

Prep time

25 min

Total time

4 hr 25 min

Servings

Makes 8 servings.

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    Ingredients
    • 8 HONEY MAID Honey Grahams, finely crushed
    • 1/4 cup sugar
    • 1/3 cup butter or margarine, melted
    • 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate, chopped
    • 2 cups thawed frozen whipped topping, divided
    • 3/4 cup flaked coconut, toasted, divided
    • 1-1/2 cups cold milk
    • 1 pkg. (4-serving size) coconut cream instant pudding mix
Preparation
  • Heat oven to 375°F.
  • Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 8 to 10 min. or until lightly browned.  Cool completely.
  • Melt chocolate as directed on package. Add 1 cup of the whipped topping and 1/4 cup of the coconut; stir until blended. Spread onto bottom of crust. Refrigerate while preparing the filling.
  • Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 min.; spoon into crust. Top with remaining whipped topping and coconut.
  • Refrigerate 4 hours.

Recipe Tips

Size-WiseEnjoy a serving of this rich-and-indulgent treat on special occasions.

VariationPrepare recipe as directed, using 1-1/2 cups HONEY MAID Graham Cracker Crumbs and/or vanilla instant pudding mix.

For a No-Bake PiePrepare crust as directed but do not bake.  Refrigerate until ready to fill.

73974
Amount per serving Calories 370
% Daily Value*
Total Fat 21g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 25mg
Sodium 320mg
Carbohydrate 45g
Dietary Fiber 2g
Total Sugars 30g
Added Sugars 27g
Protein 3g
Vitamin A 8% DV
Vitamin C 0% DV
Vitamin D 0% DV
Calcium 6% DV
Iron 6% DV
Potassium 2% DV

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