1 c. coconut, toasted
1 pkg. Jello vanilla pudding and pie filling (6 serving size)
1/4 c. sugar
1/8 tsp. nutmeg
1 egg, slightly beaten
3/4 c. light cream or half & half
1/2 c. milk
5 tbsp. bourbon
1 1/2 c. thawed cool whip
1 prepared 9 inch crumb crust

Combine pie filling mix, sugar and nutmeg in saucepan. Add egg, cream, milk and bourbon. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl, cover with plastic wrap and chill until cold (about 1 hour). Beat chilled mixture until smooth; fold in whipped topping and coconut. Spoon into crust and chill at least 2 hours.