Coconut Cream Pie

1 large box vanilla pudding
2 1/2 cups milk
1/2 bag flaked sweetened coconut
2 8oz containers Cool Whip
1 TBSP butter
pie crust


Add butter to medium saucepan. Add flaked coconut and brown over medium heat. Stir as you go, to allow for even cooking.

Allow coconut to cool on a plate (covered with a paper towel). Should take half an hour or so.

Prepare vanilla pudding according to pie filling directions. Cool in fridge for 5 minutes.

Stir in flaked coconut (saving 1/2 cup out for topping) and one small container of Cool Whip.

Pour mixture into pie crust (my favorite homemade one can be found here, or bake a pre-made one according to the directions) and top with other container of Cool Whip and leftover 1/2 cup of coconut.

Best when prepared the night before...or after at least a few hours of refrigeration.

Comments from the cook: My FAVORITE. Not lying. Not exaggerating. My ALL TIME FAVORITE PIE. Even better when made in my mom's homemade crust. But, from what I've learned, most people aren't interested in making crust from scratch. So, just go ahead and settle with the store-bought kind. Granted, you won't know the full extent of the delicacy, but you'll get close enough to know what I've been ranting and raving about. MY FAVORITE.
Originally shared by my mom, a fellow ultimate-lover-of-all-things-pie.