How to make it

  • Preheat oven to 450 then place piecrust into pie plate and crimp edges.
  • Bake at 450 for 10 minutes the cool completely.
  • Reserve 3 tablespoons 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 then pour filling into cooled crust and chill 2 hours.
  • Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks.
  • Spread over top of pie then top with remaining nuts and coconut and refrigerate overnight.

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    " It was excellent "
    mrsc543 ate it and said...
    Triple yum and five forks!
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