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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 6 HONEY MAID Honey Grahams, finely crushed (about 3/4 cup crumbs)
  • ¼ cup butter, melted
  • 1 cup flaked coconut, divided
  • 1½ pkg. (4 oz. each) white baking chocolate  (6 oz.), divided
  • 1 pkg. (4-serving size) coconut cream instant pudding mix
  • 1¾ cups milk
  • 1½ cups heavy whipping cream, divided

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Combine graham crumbs, butter and 3/4 cup coconut; press onto bottom and up side of 9-inch 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 dry pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to use.


Melt remaining chocolate. Add 1/4 cup whipping cream; stir until chocolate mixture is well blended. Cool completely, stirring occasionally.


Beat remaining whipping cream in medium bowl with mixer on 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.