Coconut Macadamia Nut Pie

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450°F.

Place piecrust into 9" pie plate and crimp edges.

Bake at 450°F for 10 min.

Cool completely.

Reserve 3 tbl. 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 min.

Take off heat and stir in half of the nuts.

Pour filling into cooled piecrust and refrigerate for 2 hours.

Whip cream and reserved 3 tbl. 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.