LITTLE BUDDY COCONUT CRUNCH PIE

1 (4 ounce) package cook-and-serve butterscotch pudding and pie filling
2 cups milk
1 (8 inch) baked pie shell
FOR THE BROILED TOPPING:
1 tablespoon butter
2/3 cup coconut
2 tablespoons packed brown sugar

In a saucepan, combine the pudding mix and milk, and cook as directed on the package. Cool for 5 minutes, stirring once or twice.

Pour the filling into the pie shell. Chill for about 30 minutes.

In a skillet, melt the butter and stir in the coconut and brown sugar. Blend well. Top the pie with this mixture.

Broil about 3 inches from heat until the coconut is golden brown and the sugar is melted, about 2 minutes. (Protect the rim of the pie shell with strips of aluminum foil.)

Refrigerate for 3 hours before serving. Refrigerate leftovers.

Makes 6 servings
Source: Mary Ann's Gilligan's Island Cookbook by Dawn Wells, Ken Beck and Jim Clark

Category:  Desserts, Pies and Tarts
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