Squared Coconut Pie Recipe

Directions:

1. Preheat oven to 350F.
2. Using a food processor, combine coconut, butter, flour and cocoa to make a mouldable , slightly sticky dough.
3. Press into a greased pie plate.
4. Bake 10 minutes, then place in freezer to chill completely.
5. Meanwhile, beat together pudding mix and milk, and add extract if using.
6. In another bowl, whip cold water, coconut extract and Dream Whip powder for 2 minutes until stiff peaks form.
7. Fold Dream Whip into the pudding mixture gently but thoroughly.
8. Spread pudding mixture in chilled crust, refrigerate a minimum of 3 hours to set before serving.
9. **Note: you will have about 1 1/3 cups of the filling left over if you made a traditional 9 pie. Either make another pie, eat it right out of the bowl, or (my favourite) put the filling into ramekins and freeze them for chilly coconut mousses!**