4 c. Bakers coconut
1/3 c. butter
2 (4 serving size) pkgs. vanilla instant pudding
1 1/2 c. milk
1/8 tsp. nutmeg
8 oz. (3 1/2 c.) whipped topping, thawed

Combine 2 2/3 cups coconut with butter. Press firmly into 9 inch pie pan bringing it up the sides to form shell. Bake at 300 degrees until golden brown - about 20 minutes. Cool.

Combine pudding mix, milk and nutmeg in a bowl. Beat until well blended (use an electric mixer if you have one). Fold in whipped topping, 2/3 cup coconut. Pour into pie shell. Sprinkle toasted coconut on top if desired. Chill at least 2 hours before serving. Put in freezer if not firming fast enough.