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!

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 facts

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.