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Desserts

White Chocolate-Coconut Cream Pie

White Chocolate-Coconut Cream Pie recipe
photo by:kraft
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.
time
prep:
25 min
total:
4 hr
servings
total:
10 servings
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What You Need

1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, divided
1/4
cup  margarine, melted
1/2
cup  graham cracker crumbs
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
1
pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-3/4
cups  cold milk
1-1/2
cups  whipping cream, divided

Make It

HEAT oven to 350°F.

MIX 1 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min. Microwave 3 chocolate in small microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

BEAT pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining chocolate and 1/4 cup whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.

BEAT remaining whipping cream in chilled large bowl with mixer on medium-high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
Special Extra
Toast additional BAKER'S ANGEL FLAKE Coconut; sprinkle over pie just before serving.
Substitute
Prepare using JELL-O Vanilla or White Chocolate Flavor Instant Pudding.
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