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

Servings:

0

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

1

Heat oven to 350°F.

2

Combine graham crumbs, butter and 3/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min.

3

Melt 3 oz. chocolate as directed on package. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

4

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.

5

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

6

Beat remaining whipping cream in medium bowl with mixer on high speed until soft peaks form.

7

Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust.

8

Refrigerate several hours or until chilled.