Pina Colada Pie

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)
• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
2. Sprinkle pudding mix over liquid and whisk for 2 minutes.
3. Fold in coconut and 1/2 of the whipped topping.
4. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
5. Combine remaining whipped topping with 1/2 teaspoon rum extract.
6. Top chilled pie with whipped topping and toasted coconut.

pineapplecoconut, light coconut milk, rum, coconut meat, topping, pie crust, coconut meat

Taken from www.foodnetwork.com/recipes/sandra-lee/pina-colada-pie-recipe.html (may not work)