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
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
