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 time25 min
Total time4hr 25min
ServingsMakes 8 servings.
Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- ¼ cup sugar
- ⅓ 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
- ¾ cup flaked coconut, toasted, divided
- 1½ 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-Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions. - Variation
Prepare recipe as directed, using 1-1/2 cups HONEY MAID Graham Cracker Crumbs and/or vanilla instant pudding mix. - For a No-Bake Pie
Prepare crust as directed but do not bake. Refrigerate until ready to fill.
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Nutrition InformationNutrition 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 |
