Chocolate pie with coconut crust

I love chocolate. With that being said, I wanted to make a chocolate pie but didn't have any extra pie crusts left. I also didn't feel like making a pie crust, so I searched pinterest for other options. I came across this idea of using coconut for the crust. I have an abundance of coconut hanging around the house.

Crust

4 T butter softened
6 cups of shredded coconut

1. Preheat oven 350
2. Place butter and 1/3 of the coconut in a food processor until it forms a ball. Transfer to a bowl.
3. Add the remaining coconut and combine using your fingers. 
4. Line a cookie sheet with parchment paper. Place 9" pie plate on the cookie sheet. Press the coconut into the plate on the bottom and up the sides evenly distributing the coconut.
5. Cover the edges of the crust with tin foil to keep from browning too fast.
6. Bake for 10 to 15 minutes until center begins to brown.
7. Remove tin foil and bake for 5 minutes more. Keep an eye on it to prevent over browning.
8. Cool on wire racks.

Filling

1 chocolate instant pudding mix

milk

1. Follow directions on package to make filling for a pie. It is usually found on the flap of the box. Do not confuse this with making regular pudding. You will use less milk for a filling as opposed to making pudding. 
2. Pour over the coconut crust.
3. Cover with plastic wrap and refrigerate until filling is set.