Coconut Macadamia Nut Pie

COCONUT MACADAMIA NUT PIE
1 piecrust
15 oz can cream of coconut
2 small boxes cook and serve vanilla pudding
1 3/4 cup milk
4 oz jar macadamia nuts, coarsely chopped
1 1/2 cups heavy cream
2/3 cup shredded coconut, toasted
HEAT OVEN to 450 degrees.* Place piecrust into 9 inch pie plate and crimp edges. Bake 10 min. or until golden brown. Cool. Reserve 3 tbs cream of coconut. In a saucepan, mix remaining cream of coconut, pudding mix and milk. Cook until mixture comes to a boil and is very thick. Take off heat and stir in half the nuts.
POUR FILLING into piecrust and refrigerate 2 hours. Whip cream and reserved cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate 3 hours. MAKES 8 SERVINGS.*
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes