Coconut-fudge Cream Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 cup sweetened flaked coconut, divided
• 1 (13 ounce) package macaroons, crushed and mixed with
• 2 tablespoons melted butter
• 1 quart heavy cream, divided
• 1/4 cup sugar, plus
• 4 tablespoons sugar
• 3 (3 1/2 ounce) packages instant vanilla pudding
• 2 1/4 cups cold milk (i use 2 cups to have it set up better)
• 1 1/2 teaspoons coconut extract
• 1 (11 3/4 ounce) jar hot fudge

Recipe

• 1 preheat oven to 350 degrees.
• 2 spread 1/2 cup coconut on cookie sheet (ungreased). bake 8 minutes, stirring occasionally.
• 3 lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
• 4 bake crust at 350 degrees for about 10 minutes. cool.
• 5 in mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 t sugar until almost stiff. reserve.
• 6 in large bowl, mix dry pudding with milk and extract. stir in toasted coconut. fold whipped cream into pudding mixture.
• 7 heat fudge sauce until just warm. (two minutes in microwave). spread 2 cups pudding mixture into crust. spread 1/2 of fudge sauce over pudding layer. top with remaining pudding mix; then top with rest of fudge sauce. cover with plastic wrap and chill at least two hours.
• 8 just before serving, beat remaining cream and sugar until stiff peaks form. spread over pie. sprinkle with toasted coconut.