Sweetened Whipped Cream (Can substitute 1-8oz tub of Cool Whip, if desired)
1/4tspcoconut extract, optional
Bake pie crust according to directions on package & allow to cool. (You can half this recipe & follow directions for blind baking if a homemade crust is desired.)
Toast coconut. OVEN METHOD: Place coconut flakes onto an un-greased baking sheet. Toast at 350 degrees Fahrenheit for 2 minutes. Stir. Toast 1 minute. Stir. Toast 45 seconds and take it out of the oven. Each oven is different so toasting time may vary. PLEASE keep an eye on the oven the WHOLE TIME! Coconut toasts quickly once it starts to brown. Stir it frequently as it toasts. STOVETOP METHOD: Place coconut flakes into a large sauté pan over medium heat. Stir constantly until desired color/level of toasting. Remove from heat and immediately empty into a heat safe bowl to cool.
In a large bowl, whisk pudding mix with milk until dissolved completely.
In the bowl of a stand mixer with the whisk attachment, whip the heavy cream, powdered sugar, and coconut extract (if desired) until stiff peaks are formed. The cream will have ripples in it as it's whisking when it's ready.
Fold in 1/3 of the whipped cream into the pudding and mix until all the streaks are gone. Spread the filling into the cooled pie crust. Top with remaining whipped cream. Cover lightly with plastic wrap and refrigerate for 1-2 hours (+).
Remove the pie from the fridge. Sprinkle toasted coconut on top just before serving to ensure a crisp texture. Slice and serve. Enjoy!
*You may be able to serve this pie immediately if you keep the filling as cold as possible while preparing.