Crust

1 1/2 blocks butter
1 1/2 c. flour
3 tbs. powdered sugar
3/4 c. chopped nuts

Cut butter into dry ingredients with pastry cutter or fork. Press dough into pie pan and bake at 375o for 10-15 minutes or until golden brown.

Filling

2 cans (12oz) coconut milk
3/4 c. sugar
2 c. water
7 tbs. cornstarch

Over medium heat combine coconut milk, sugar and 11/2 c. water. Separately combine cornstarch and remaining 1/2 c. water. Slowly add to coconut milk mixture and stir until thickened. Cool until just warm and pour into crust. Refrigerate. Top with whipped topping (such as Cool Whip) and sprinkle with shredded coconut.

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