Coconut Macadamia Nut Pie
Recipe from Family Circle

The never-fail filling for this easy coconut cream pie is made with pudding mix and a can of cream of coconut. Macadamia nuts lend their buttery flavor and a little crunch.

by 6  people

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    homemade or refrigerated ready-to-roll piecrust
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    1   can 
    (15 ounces) cream of coconut
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    2   boxes 
    (3 ounces each) cook-and-serve vanilla pudding mix
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    1 3/4  cups 
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    1   jar 
    (4 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)
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    1 1/2  cups 
    heavy cream
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    2/3  cup 
    shredded coconut, toasted

Heat oven to 450 degrees F. Place piecrust into 9-inch pie plate and crimp edges. Bake at 450 degrees F 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.
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 pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight.
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