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White Chocolate-Coconut Cream Pie

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 31g 
   Saturated fat 19g 
Cholesterol 55mg 
Sodium 280mg 
Carbohydrate 33g 
   Dietary fiber 2g 
   Total sugars 27g 
Protein 4g 
Vitamin A15 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron2 %DV

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