1/4 c. butter, melted
2 c. Baker's angel flake coconut
1 1/2 c. milk
1 env. Dream Whip (whipped topping mix)
1 pkg. (4 serving size) Jello pistachio instant pudding & pie filling
1 can (8 1/4 oz.) crushed pineapple

Combine butter and coconut; press into 9 inch 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; beat at high speed for 5 minutes or until thick. Fold in drained pineapple. Spoon into pie crust. Chill 3 hours. Garnish with toasted coconut.

May use any pie shell if desired!