Dark Chocolate Coconut Cream Pie

Bake pie crust, per instructions on package, and cool completely. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave on high for 6 minutes, stirring with whisk every 2 minutes, until mixture boils and is thickened and smooth. If necessary, microwave in additional 1 minute increments. Stir.

Cool for 5 minutes in bowl, then stir in coconut. Pour into prepared pie crust. Carefully press plastic wrap directly onto pie filling. Cool, then refrigerate for 6 hours or until firm. Top with whipped topping and garnish with coconut.