No Bake Double Chocolate Coconut Pie

Recipe View Prepare the Crust: Lightly grease a 9-inch pie plate. In a saucepan over low heat, melt the butter. Add the chopped chocolate and stir until completely melted and smooth. (5 minutes)

Recipe View Combine the melted chocolate mixture with 2 1/4 cups of the toasted coconut. Press the chocolate-coconut mixture evenly over the bottom and up the sides of the prepared pie plate, creating a firm crust. (5 minutes)

Recipe View Refrigerate the crust for at least 20 minutes, or until firm. (20 minutes)

Recipe View Prepare the Filling: In a medium bowl, combine the whipped topping mix and 1 cup of cold milk. Beat with an electric mixer until soft peaks form. (3 minutes)

Recipe View Reserve 1 cup of the whipped topping for garnish and refrigerate. (1 minute)

Recipe View To the remaining whipped topping in the bowl, add the instant chocolate pudding mix and 1 1/2 cups of cold milk. Beat until the mixture thickens and mounds when dropped from the beaters. (3 minutes)

Recipe View Assemble the Pie: Arrange the banana slices evenly on the bottom and up the sides of the chilled pie shell. (5 minutes)

Recipe View Spoon the chocolate pudding mixture over the banana slices, filling the pie shell completely. (2 minutes)

Recipe View Refrigerate the pie for at least 1 hour to allow the filling to set properly. (60 minutes)

Recipe View Garnish and Serve: Just before serving, garnish the pie with the reserved whipped topping, the remaining 1/4 cup of toasted coconut, and maraschino cherries.