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Chocolate Ribbon Coconut Pie




Source of Recipe


Magazine


List of Ingredients





4 oz. Semisweet chocolate squares or 2/3 c. chocolate chips
2 Tbs. Milk
1 ( 9 in. ) prepared shortbread or graham cracker crust
2 ½ c. milk
1 ( 6 serving ) pkg. Vanilla pudding
¾ c. flaked coconut, divided
2 c. whipped cream


Recipe



Place chocolate and 2 Tbs. Milk in a small microwave bowl. Microwave on high 2 minutes. Stir until chocolate is melted and spread on bottom of crust; refrigerate. Combine milk and pudding mix in a 4 c. glass measure. Stirring after every 2 minutes, microwave on high for 6-8 minutes, or until thickened. Cool to room temperature, stirring every few minutes. Stir ½ c. coconut into pudding and pour over chocolate bottom in pie. Refrigerate several hours. Toast remaining coconut. Top pie with whipped cream and toasted coconut. Yield: 8 servings