Coconut Cream Pie

For the crust:
Preheat oven to 350ºF. In a medium bowl, stir together melted butter, flour, and chopped pecans. Mix well. Press into a 10-inch pie plate. Bake for 20 minutes or until browned. Set aside to cool.

For the first layer:
Melt butter with brown sugar in a medium saucepan over medium heat. Add pecan halves and bring to a boil. Cook for 30 seconds and then remove the pan from the heat and spread the pecan mixture over the cooled crust. Set aside and let cool.

For the second layer:
In a large bowl, combine powdered topping mix, 1 cup milk and vanilla. Beat until stiff peaks form. Add pudding mixes and remaining 1 1/4 cup milk. Beat on high for 2 minutes. Stir in 1 cup coconut and spoon the mixture into the pie shell. Refrigerate for at least 4 hours.

Top with whipped topping and sprinkle with remaining 1/4 cup coconut. (I toast the remaining 1/4 cup coconut for a couple of minutes in a dry skillet over medium heat. It gives it a pretty color contrast.) Enjoy.