Combine 3/4 cup coconut, margarine and graham crumbs; press onto bottom and up side of 9-inch pie plate. Bake 10 min.
Microwave 2 oz. chocolate in small microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until chocolate starts to melt, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until firm.
Beat pudding mix, milk and coconut extract in medium bowl with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to top with the next layer.
Microwave 1/4 cup whipping cream and remaining chocolate 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.
Beat remaining whipping cream in clean medium bowl with mixer on high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until blended. Stir in remaining whipped cream. Spoon over filling in crust.
Refrigerate 3 hours or until chilled.
Kraft Kitchen Tips!
Toast additional flaked coconut, then sprinkle over pie just before serving.
Enjoy a serving of this rich-and-indulgent dessert on special occasions.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 13 g
Cholesterol 40 mg
Sodium 270 mg
Carbohydrate 32 g
Fibre 1 g
Sugars 25 g
Protein 3 g
10 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.