Coconut Cream Pie - cooking recipe

Ingredients

1 (5 oz.) pkg. vanilla pudding and pie filling mix
3 1/4 c. milk
3 Tbsp. sugar
1 egg
2 Tbsp. butter
1 1/3 c. flaked coconut
1 baked 9-inch pie shell
cooled whipped cream

Preparation

Combine pie filling mix, milk, sugar and egg in saucepan. Blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Stir in butter and 1 cup coconut. Cool about 5 minutes, stirring once or twice.
Pour into pie shell. Cover with waxed paper.
Chill at least 3 hours.
Cover with whipped cream and sprinkle with remaining coconut.
Yields 4 to 6 servings.