Coconut Macadamia Nut Pie

By dawn716

Ingredients

• 1 PIE CRUST
• 1 CAN 15 OZ CREAM OF COCONUT
• 2 3 OZ BOXS COOK AND SERVE VANILLA PUDDING
• 1 3/4 C MILK
• 1 4 OZ JAR MACADAMIA NUTS, COARSELY CHOPPED
• 1 1/2 C HEAVY CREAM
• 2/3 C TOASTED COCONUT

Preparation

Step 1

HEAT OVEN TO 450*BAKE PIE CRUST FOR ABOUT 10 MINUTES. COOL COMPLETELY.
RESERVE 3T OF CREAM OF COCONUT. IN SAUCEPAN, MIX REMAINING CREAM OF COCONUT. PUDDING MIX AND MILK. COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL MIXTURE COMES TO FULL BOIL AND IS VERY THICK, ABOUT 18 MINUTES. TAKE OFF HEAT AND STIR IN HALF OF THE NUTS.
POUR FILLING INTO COOLED PIE CRUST. 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.