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
1 jar (4 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)
1 1/2 cups heavy cream
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.