1 (19 ounce) can vanilla wafers
1 (3 ounce) package instant coconut cream pie filling
1 (9 inch) pie crust
3/4 cup margarine
1 cup white sugar
1 egg
2 tablespoons cornstarch
In a small bowl, blend vanilla wafers, coconut cream pie filling, margarine, sugar and egg. Beat until smooth. Pour into pie shell.
Bake in preheated oven or in preheated oven for 10 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 10 minutes, or until internal temperature of pie reaches 145 degrees F (63 degrees C). Cool completely, let cool completely and cut into squares.