Shelly's Recipe

COCONUT MACADAMIA NUT PIE

Category: Pie - Nut

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4 oz macadamia nuts, chopped
1 1/2 cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450. Place piecrust into 9 inch pie plate and crimp edges. Bake for 10 minutes Cool completely.

Reserve 3 tbsp of the cream of coconut. In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until 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 tbsp 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.