1 1/4 c. self-rising flour
1/2 c. Crisco oil
1 c. nuts, chopped
2 sm. boxes instant coconut pie filling
2 tbsp. butter
1 egg
1 pt. sour cream
2 cans Eagle Brand milk
1 (12 oz.) Cool Whip
1 c. Tang

Mix first 6 ingredients and pour into 13 x 8 inch dish. Press in pan. Bake at 325 degrees for 15 minutes, cool. Mix last 4 ingredients and pour over crust. Let chill overnight. Keep refrigerated.