
White Chocolate-Coconut Cream Pie
Melted white chocolate covers a coconut and graham cracker crust that is filled with coconut pudding and whipped cream for a cool and luscious pie.
Prep time25 min
Total time4hr 0min
ServingsMakes 10 servings.
Ingredients
- 1½ cups flaked coconut, divided
- ¼ cup (1/2 stick) margarine, melted
- ½ cup HONEY MAID Graham Cracker Crumbs
- 1½ pkg. (4 oz. each) white baking chocolate (6 oz.), divided
- 1 pkg. (3.4 oz.) coconut cream instant pudding mix
- 1¾ cups cold milk
- 1½ cups heavy whipping cream, divided
Preparation
- 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.
Recipe Tips
- 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 InformationNutrition 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 |