4 serving size pkg. Jello brand coconut cream pie filling
2 c. milk
1 egg, slightly beaten
1 tbsp. butter
1/2 c. coconut
1 baked 8 inch pie shell, cooled
1 1/2 c. thawed Cool Whip topping

Combine the pie filling mix, milk, and egg in sauce pan. Cook and stir over medium heat until mixture comes to a FULL boil. Remove from hat; stir in butter and 1/4 cup coconut. Cool 5 minutes, stirring twice. Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.