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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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