Coconut Cream Pie - cooking recipe

Ingredients

1 pie shell (10 inch is perfect or 2 smaller 8 inch will do)
2 1/4 cups coconut (toast 1 1/4 cup)
2 (6 ounce) packages instant vanilla pudding
2 (1 1/3 ounce) envelopes Dream Whip
2 pints half-and-half
2 teaspoons vanilla
8 ounces Cool Whip

Preparation

Prepare and bake pie shell.
Toast 1 1/4 cup coconut in the oven until lightly browned.
Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
Pour into prepared and cooled pie shell.
Stir 1/2 cup toasted coconut into cool whip and frost pie.
Sprinkle with remaining 1/4 cup toasted coconut.
Refrigerate until serving.