Recipe

Easy Toasted Coconut Pie Recipe


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

Directions
  • Step #1 MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.
  • Step #2 ; stir until chocolate is completely melted.
  • Step #3 Add 1/4 c of the coconut & 1 c of the whipped topping; stir until well mixed.
  • Step #4 Spread onto bottom of crust.
  • Step #5 Refrigerate while preparing filling.
  • Step #6 POUR milk into large bowl.
  • Step #7 Add dry pudding mix.
  • Step #8 Beat with wire whisk 2 min or until well mixed.
  • Step #9 Spoon into crust.
  • Step #10 Top with remaining 1 c whipped topping; sprinkle with remaining 1/2 c coconut.
  • Step #11 REFRIGERATE 4 hrs or until ready to serve.
  • Step #12 Store leftover pie in refrigerator.
  • Enjoy the Easy Toasted Coconut Pie recipe

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