Banana Chocolate Coconut Pie

1-1/2 teaspoons plus 2 tablespoons butter, divided
1/3 cup plus 1-1/2 cups flaked coconut, divded
2 squares (1 ounce each) unsweetened chocolate
2/3 cup confectioners' sugar
2 tablespoons milk

Filling
2 medium bananas, cut into 1/4-inch slices
1-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix

Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside.

In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm.

Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers. Makes 6-8 servings.