Directions:
Microwave chocolate in medium microwaveable bowl on High 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Regrigerate while preparing filling.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
Regrigerate 4 hours or until ready to serve. Store leftover pie in refrigerator.