1/4 c. butter, melted
2 c. coconut
1 1/2 c. milk
1 env. whipping topping mix
1 (4 oz.) pkg. Jello pistachio instant pudding
1 (8 1/4 oz.) can crushed pineapple

Combine butter and coconut and press into a 9" pie pan. Bake at 300 degrees for 20 minutes or until golden. Cool. Blend milk, whipped topping mix and pudding mix in mixer bowl. Gradually increase beating speed and beat at high speed for 5 minutes or until thick. Fold in drained pineapple and spoon filling into pie crust. Chill for 3 hours and garnish with toasted coconut.