1 c. flour
3 tbsp. powdered sugar
1 stick butter, softened
1/4 c. chopped macadamia nuts

FILLING:

1 (15 oz.) crushed pineapple
3/4 c. sugar
1 box vanilla pudding (not instant)
1/2 c. coconut
1 c. sour cream

Crust: Mix and pat into pie plate with hands. Bake at 375 degrees until lightly browned. Cool.

Filling: Cook pudding mix, sugar and pineapple until thick. Cool. Add coconut and sour cream. Pour into crust and top with whipped topping.