Hot Chocolate Pie with Toasted Coconut Crust
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Hot Chocolate Pie with Toasted Coconut Crust

Prep: 20 minutes plus cooling and freezing
Bake/Broil: 11 minutes • Serves: 10

1/2 cup Baker’s Angel Flake® Sweetened Coconut
12whole sheets graham crackers, finely crushed
6 tablespoons unsalted butter, melted
2 packages (3.4 ounces each) Jell-O® Instant Chocolate Pudding & Pie Filling
2 cups whole milk
1 container (8 ounces) whipped topping, thawed if necessary
1 container (13 ounces) Jet-Puffed Marshmallow Creme
1/4cup crushed peppermint candies

1.Preheat oven to 350°. In large skillet, toast coconut over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2.In medium bowl, combine graham cracker crumbs, butter and coconut; firmly press into bottom of 9-inch pie plate. Bake crust 10 minutes or until lightly browned; cool on wire rack.

3.In large bowl, prepare chocolate pudding with milk as label directs; fold in whipped topping and spread over crust. Freeze pie 4 hours or until set.

4.Place oven rack 6 inches from broiler; preheat broiler to high. Spread marshmallow creme over pudding mixture; freeze 10 minutes.

5.Toast pie under broiler 1 minute or until marshmallow creme is golden brown. Cut pie into 10 slices; sprinkle with peppermint candies.

Approximate nutritional values per serving (1 slice):
458 Calories, 16g Fat (11g Saturated), 23mg Cholesterol,
439mg Sodium, 71g Carbohydrates, 2g Fiber, 3g Protein