EASY TOASTED COCONUT PIE

Easy Toasted Coconut Pie image

Provided by rockinred

Categories Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 6

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2 baker's semi-sweet chocolate baking squares, chopped
3/4 cup baker's angel flake coconut, toasted, divided
2 cups thawed Cool Whip Topping, divided
1 honey maid graham cracker pie crust (6 oz.)
1 1/2 cups cold milk
1 (3 1/2 ounce) package jell-o instant coconut cream pudding mix

Steps:

MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

Nutrition Facts : Calories 381.6, Fat 24.9, SaturatedFat 13.8, Cholesterol 47.5, Sodium 327.6, Carbohydrate 38.1, Fiber 1.6, Sugar 24.7, Protein 3.9