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Desserts

Easy Toasted Coconut Pie

Easy Toasted Coconut Pie recipe
photo by:kraft
Oh, hello—is that a layer of chocolate at the bottom of our Easy Toasted Coconut Pie? Indeed, it is. The overall effect is as scrumptious as you'd imagine.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
8 servings
Magazine Acquisition

What You Need

2
oz.  (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
2
cups  thawed COOL WHIP Whipped Topping, divided
3/4
cup  BAKER'S ANGEL FLAKE Coconut, toasted, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)
1
pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2
cups  cold milk

Make It

MIX chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.

BEAT pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.

REFRIGERATE 4 hours.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this creamy coconut pie on special occasions.
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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