Coconut and Chocolate Layered Cream Pudding Pie

This super easy Coconut and Chocolate Layered Cream Pudding Pie would be great for Easter dessert! It comes together quickly (read: perfect for a last minute idea) and is easily decorated by adding a few candy eggs or Peeps to the colored coconut on top. It all starts with Coconut Pudding, chocolate and white chips, and an optional purchased crust means you'll have this pie put together in minutes!

Philly Peep says...

I have coconut extract (found at Marshall's/TJ Maxx/HomeGoods) and added 1/4 tsp to the white layer, 

I felt the flavor did need to be bumped up a bit once I added the chocolate.
The original Black and White Pie (chocolate and vanilla) can be found HERE.

Chillin' wit my peeps...

 To make the colored "coconut grass"- Put coconut into a plastic sandwich bag and add a few drops of green food coloring, massage it into the coconut. 

A little coloring goes and long way, but add more drops if needed to achieve desired color.

Coconut and Chocolate Layered Cream Pudding Pie
9" pie crust, baked and cooled-I used a purchased graham cracker crust
one four serving size cook and serve coconut pudding
2 C milk
1/2 C chocolate chips-I used a mixture of semi-sweet and 60% cacoa Ghirardelli (that's what I had:@)
1/2 C white chocolate chips-I used Ghirardelli
1/4 tsp coconut extract

1. In medium sauce pan add pudding mix and milk, stir constantly over medium heat until boiling. Remove from heat. 
2. Pour half of the pudding into a bowl, add the chocolate chips and stir until melted and combined. Pour into pie crust. I put it in the fridge at this point to chill a tad, even if it's only for five minutes or so while I stir the white chocolate.
3. Add white chocolate chips and coconut extract to the rest of the pudding and stir until melted and combined. Carefully pour over top of the chocolate pudding. *I poured the white chips onto the pudding at the same time I added the chocolate chips, this gave them time to start melting. If you only have one whisk, save it for the white chips, I find that they don't melt as easily as the chocolate ones.
4. Cover so plastic wrap touches the top of the pudding and chill for at least 4 hours. I do like to make this the day before I serve it.
5. Before serving-sprinkle coconut over the top of pie (you can color it or toast it if desired), add any other festive decorations you'd like.

Have a sticky sweet happy day:@)

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