Easy Toasted Coconut Pie

Name: Easy Toasted Coconut Pie
Prep time: 25 min
Total time: 265 min
Yield: 8
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar; ⅓ cup butter or margarine, melted; 2 oz. semi-sweet baking chocolate, chopped; 2 cups frozen whipped topping, divided; ¾ cup flaked coconut, toasted, divided; 1½ cups milk; 1 pkg. coconut cream instant pudding mix

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!

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.