Here's What You Need
1 homemade or refrigerated ready-to-roll piecrust
1 can (15 ounces) cream of coconut
2 boxes (3 ounces each) cook-and-serve vanilla pudding mix
1-3/4 cups milk
4 ounces macadamia nuts, coarsely chopped
1-1/2 cups heavy cream
2/3 cup shredded coconut, toasted
Here's What You Do
Heat over to 450 degrees F. Place the piecrust into a 9-inch pie plate and crimp the edges. Stick it with a fork a few times. Bake for about 10 minutes or until golden brown. Cool completely.
Reserve 3 tablespoons of the cream of coconut.
In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.
In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture 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 the cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks. Spread over top of the pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight.
The nuts add a nice little crunch to this cream pie. It's going to quickly become one of your family's favorite pies too!
The nuts add a nice little crunch to this cream pie. It's going to quickly become one of your family's favorite pies too!
Pie is what I'm thinking out loud about today. What's on your mind? Link up and share!
![Rare [Deluxe]](https://images-na.ssl-images-amazon.com/images/I/71WEemjnKWL._SX425_.jpg)
