White Chocolate-Coconut Cream Pie

Prep time25 min

Total time4hr 0min

ServingsMakes 10 servings.

Heat oven to 350°F.
Mix 1 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min. Melt 3 oz. chocolate as directed on package. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
Beat pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer. Melt remaining chocolate. Add 1/4 cup whipping cream; stir until mixture is well blended. Cool 15 min. or until room temperature, stirring occasionally.
Beat remaining whipping cream in chilled large bowl with mixer on medium-high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled.

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
Special Extra
Toast additional sweetened coconut; sprinkle over pie just before serving.
Substitute
Prepare using vanilla or white chocolate instant pudding mix.

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Nutrition Information Nutrition Per Serving
Calories	420
	% Daily Value*
Total fat 31g
Saturated fat 19g
Cholesterol 55mg
Sodium 280mg
Carbohydrate 33g
Dietary fiber 2g
Total sugars 27g
Protein 4g
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	10 %DV
Iron	2 %DV

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