Directions
1Heat oven to 350°F.
2Combine graham crumbs, butter and 3/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min.
3Melt 3 oz. chocolate as directed on package. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
4Beat dry pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to use.
5Melt remaining chocolate. Add 1/4 cup whipping cream; stir until chocolate mixture is well blended. Cool completely, stirring occasionally.
6Beat remaining whipping cream in medium bowl with mixer on high speed until soft peaks form.
7Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust.
8Refrigerate several hours or until chilled.