White Chocolate-Coconut Cream Pie

Ingredients

• 4 oz baker's chocolate white divided
• 3.4 oz jell-o coconut cream flavor pudding instant
• 1 cup baker's angel flake coconut divided
• 0.8 cup graham cracker crumbs 
• 0.3 cup butter melted
• 1.8 cups milk cold
• 1.3 cups whipping cream divided

Equipment

• bowl
• oven
• whisk
• blender
• microwave

Directions

1. Heat oven to 350F.
2. Mix 3/4 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate.
3. Bake 10 min.
4. Microwave 2 oz. chocolate in small microwaveable bowl on HIGH 1 to 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
5. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
6. Meanwhile, beat pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer.
7. 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 and mixture is well blended. Cool completely, stirring occasionally.
8. Beat remaining whipping cream in chilled large bowl with mixer on high speed until soft peaks form.
9. Add half the whipped cream to chocolate mixture; whisk until blended. Stir in remaining whipped cream. Spoon over filling in crust.
10. Refrigerate several hours or until chilled.