Since I'm not a huge fan of pumpkin or apple pie, I volunteered to bring a pie to Thanksgiving this year. I decided to try this pie. I love cream pies and really liked the addition of the chocolate. It was a fun surprise when you cut into the pie. Overall, the pie was a hit and I thoroughly enjoyed it.
¼ c. butter, melted
1 ¼ c. graham cracker crumbs
2 TBS. sugar
1 ¼ c. sweetened, shredded coconut
2 TBS. butter
4 squares Semi-Sweet Chocolate (1/2 cup semi-sweet chocolate chips)
1 recipe Vanilla Pudding
Mix melted butter, crumbs and sugar well; pat firmly into a 9-inch pie pan and chill for 1 hour.
Melt 2TBS. butter and chocolate in microwave for 1 minute; stir until chocolate is completely melted. Pour over bottom of crumb crust.
Toast ½ cup of the coconut in a 350 degree oven in a single layer for about 10 minutes; watch it carefully and stir as needed. Place ¼ cup of the toasted coconut on the chocolate.
After preparing Vanilla Pudding mix in 1 cup of coconut and pour over chocolate and toasted coconut. Immediately cover with plastic wrap and refrigerate at least 4 hours. When ready to serve garnish top of pie with remaining ¼ cup toasted coconut; and serve with sweetened whipped cream if desired. Also very good with hot fudge sauce drizzled over pie.