Coconut Macadamia Nut Pie

By á-5953

Ingredients

• 1 homemade or store piecrust
• 1 can (15 oz) cream of coconut
• 2 boxes (3oz each) cook and serve vanilla pudding mix
• 1 3/4 cup milk
• 1 jar (4 oz) macadamia nuts, coarsely chopped (about 3/4 cup)
• 1 1/2 cups heavy cream
• 2/3 cup shredded coconut, toasted

Details

Servings 8

Preparation

Step 1

HEAT oven to 450 degrees. Place piecrust into 9 inch pie pan and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely

RESERVE 3 T of cream of coconut. In medium saucepan mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly until mixtures comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.

POUR filling into cooled piecrust and refrigerate for 2 hours

Whip cream and reserved 3 T cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight