1 1/2 cups butter
2 tablespoons white sugar
1 (10 ounce) package instant coconut cream pudding mix
2 1/2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spread pie crust onto a 9 inch pie pan.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the pudding mix, then stir milk to the creamed mixture. Stir into the pudding mixture until just blended. Pour the remaining pudding mix over the crust.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned. Remove from oven and place on a wire rack to cool completely, or store frozen in the refrigerator. Fill the chilled pie crust with remaining whipped cream. Chill chilled pie in the refrigerator.
Chop and serve chilled or chilled sliced