Coconut Cream Pie

• FOR THE CRUST:
• 1/2 cups Butter
• 1 cup All-purpose Flour
• 2/3 cups Finely Chopped Pecans, Divided
• FOR THE FIRST LAYER:
• 1/3 cups Butter
• 1/3 cups Brown Sugar
• 1 cup Pecan Havles
• FOR THE SECOND LAYER:
• 2 packages (1 1/3 Oz. Size) Powdered Whipped Topping Mix, Such As Dream Whip
• 2-1/4 cups Milk, Divided
• 1 teaspoon Vanilla
• 2 packages (4 Oz. Size) Instant Vanilla Pudding Mix
• 1-1/4 cup Sweetened Flaked Coconut, Divided
• 8 ounces, weight Frozen Whipped Topping (such As Cool Whip)

1. For the crust:
2. Preheat oven to 350u0b0F. In a medium bowl, stir together melted butter, flour, and chopped pecans. Mix well. Press into a 10-inch pie plate. Bake for 20 minutes or until browned. Set aside to cool.
3. For the first layer:
4. Melt butter with brown sugar in a medium saucepan over medium heat. Add pecan halves and bring to a boil. Cook for 30 seconds and then remove the pan from the heat and spread the pecan mixture over the cooled crust. Set aside and let cool.
5. For the second layer:
6. In a large bowl, combine powdered topping mix, 1 cup milk and vanilla. Beat until stiff peaks form. Add pudding mixes and remaining 1 1/4 cup milk. Beat on high for 2 minutes. Stir in 1 cup coconut and spoon the mixture into the pie shell. Refrigerate for at least 4 hours.
7. Top with whipped topping and sprinkle with remaining 1/4 cup coconut. (I toast the remaining 1/4 cup coconut for a couple of minutes in a dry skillet over medium heat. It gives it a pretty color contrast.) Enjoy.

butter, allpurpose, pecans, butter, brown sugar, havles, mix, milk, vanilla, vanilla pudding mix, coconut, topping

Taken from tastykitchen.com/recipes/desserts/coconut-cream-pie-11/ (may not work)