The never-fail filling for this easy coconut cream pie is made with pudding mix and a can of cream of coconut. Macadamia nuts lend their buttery flavor and a little crunch.
Heat oven to 450°F. Place piecrust into 9-inch pie plate and crimp edges. Bake at 450°F for about 10 minutes or until golden brown. Cool completely.
Reserve 3 tablespoons of the cream of coconut. In a medium-size 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 nuts.
Pour filling into the cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tablespoons 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.