1 c. coconut
1 lg. pkg. (6 serving size) vanilla pudding and pie filling
1/4 c. sugar
1/8 tsp. nutmeg
1 egg, slightly beaten
3/4 c. light cream
1/2 c. milk
5 tbsp. bourbon
1 1/2 c. thawed Cool Whip
1 (9 inch) crumb crust

Spread coconut in shallow pan; toast at 350 degrees, stirring often, until lightly browned (7 to 12 minutes). Set aside. 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 Cool Whip and coconut. Spoon into crust. Chill at least 2 hours.

Or use 3 tablespoons bourbon and 2 tablespoons brandy.