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Easy Toasted Coconut Pie

Prep time

10 min

Total time

4 hr 10 min

Servings

Makes 8 servings.

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    Ingredients
    • 2 oz. semi-sweet baking chocolate, chopped
    • 2 cups thawed COOL WHIP Whipped Topping, divided
    • 3/4 cup flaked coconut, toasted, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 1-1/2 cups cold milk
    • 1 pkg. (4-serving size) coconut cream instant pudding mix
Preparation
  • Melt chocolate as directed on package. Add 1 cup of the whipped topping and 1/4 cup of the coconut; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing the filling.
  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon into crust. Top with the remaining 1 cup whipped topping and remaining 1/2 cup coconut.
  • Refrigerate 4 hours or until ready to serve. Store leftover pie in refrigerator.

Recipe Tips

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

SubstitutePrepare as directed, using vanilla instant pudding mix.

How to Toast CoconutSpread coconut in shallow baking pan. Bake in 350°F-oven for 7 to 10 min. or until lightly browned, stirring occasionally. Or, spread in microwaveable pie plate. Microwave on HIGH 5 min. or until lightly browned, stirring every 2 min.

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