The Covered Dish - Frozen Pie Coconut Cream

What a busy, busy, week, this last weekend was the annual Monopoly Tournament and each and every day was filled with errands taking us every different direction!
Now we are diving into things on the home-front, repairing small things that were put aside during the winter, yard work and the like. The old saying: ‘I don’t know how I got everything done when I worked full time, is so very true.’
As we look towards Mother’s Day this coming weekend, I thought I would run a simple, but yummy frozen pie. Even a novice pie maker can handle this dessert.
With summer nipping at our heels, this sort of pie is also very refreshing as temperatures begin to rise. Make it ahead, put it in the freezer, etc.
Last week I was in an area Hobby Lobby, and noticed they had lots of sales on their Spring Merchandise. I picked up a set of 3 bowls with snap on lids for what I thought was $10.00, surprise, when I checked out they were only $5.00. Nice little purchase, you might pop in your local store and see if any are left. They were in pastel colors.
I drug my husband, Ervin, down to Bentonville, AR last Monday, for another one of my little purchases. I found the perfect headboard, I would say it is not your normal headboard! I enjoy Bentonville and the surrounding areas like Rogers, we also got to enjoy a great lunch at the ‘Flying Fish’. Not only was the food good, but the atmosphere was simply fun. It is a chain restaurant found predominantly in Texas and a couple other states. Plenty of fresh seafood and Louisiana style foods. If you haven’t taken time to visit this area you are missing the boat. A visit to ‘Seven Bridges’ is a trip within itself, the art work is always top of the line. The last time I went was to attend the Chahuly exhibit!
‘Enjoy this creamy pie and to all our Mother’s, Happy Mother’s Day! Simply Yours, The Covered Dish.

Frozen Pie Coconut Cream
Crust
1, 9-inch pie pan or an 8 x 8 baking pan
12 (2 1/2 inch) round coconut cookies, approximately 1/4 inch thick.
(Should yield about 1 1/2 cups of crumbs after crushing cookies.)
4 tablespoons melted butter
Interior or Pie
3.4 ounce box instant coconut pudding
1 3/4 cups half and half cream
1/2 cup coconut
8 ounces cream cheese
1/2 cup powdered sugar
8 ounces heavy cool whip
1/4 – 1/3 cup extra coconut to toast for top of pie. Scatter on cookie sheet and place under broiler. Do not leave as it can burn very quickly. Stir as needed.
Crust
Finely crumble cookies and stir together with melted butter. Press into the 9 inch pie pan or the 8 x 8 baking pan. Bake in 325 degree oven for 10 minutes. Remove and allow to cool.
Pie Interior
Combine the instant pudding with the half and half following directions on the pudding box; set to the side. Soften cream cheese stirring in coconut and powdered sugar. When pudding is set combine the pudding contents with the cream cheese mixture. When combined, gently turn in cool whip. (Should the heavy cool whip not be available use regular.) Spread the coconut filling into the cooled pie crust. Sprinkle browned coconut over the top and freeze. Allow to stay in freezer 4-6 hours before attempting to cut and serve.