Coconut Custard Pie - cooking recipe

Ingredients

1 pkg. (4 serving size) coconut cream flavor pudding and pie filling
2 c. milk
1 egg, slightly beaten
1 Tbsp. butter or margarine
1/2 c. flaked coconut
1 baked 8-inch pie shell, cooled
1 1/2 c. thawed Cool Whip

Preparation

Combine pie filling, milk and egg in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat; stir in butter and 1/4 cup of the coconut.
Cool 5 minutes, stirring twice.
Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.