homemade or refrigerated ready-to-roll pie crust
can (15 oz) cream of coconut
boxes (3 oz each) cook and serve vanilla pudding mix
jar (4 oz) macadamia nuts, coarsley chopped (about ¾ cup)
cups heavy cream
cup shredded coconut, toasted
1. Heat oven to 450 degress. Place piecrust into 9 inch pie plate and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely. 2. Reserve 3 tbs of the cream of cocnut. In a medium size saucepan, mix remaining cream of cococnut, puding mix and milk. Cook over medium heat, stirring constantly until mixture cmes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts. 3. Pour filling into the cooled pie crust and refrigerate for 2 hours. 4. Whip cream and reserve 3 tbs 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.