Coconut Macadamia Nut Pie

1 homemade or refrigerated ready-to-roll piecrust

1 15 oz can cream of coconut

2 3 oz boxes vanilla pudding

1 ¾ cups milk

1 4 oz jar macadamia nuts (coarsely chopped)

1 ½ cup heavy cream

2/3 cup shredded coconut (toasted)

Prepare Pie crust as directed and 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 mixture comes to a full boil and is very thick (about 18 minutes).  Take off heat and stir in half of the macadamia nuts.  Pour filling into the cooled piecrust and refrigerate for 2 hours.  Whip heavy cream and the 3 tbsp of 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.

Recipe from Family Circle magazine, Donna Scott, Oyster Bay, NY