Coconut Cream Pie

1 ¼ cups sweetened flaked coconut

1 ¾ cups milk

2 pkgs. (3.4 oz. each) instant vanilla pudding mix

½ tsp. coconut extract

1 container (12 oz.) frozen whipped topping, thawed

1 pkg. (6 oz.) prepared chocolate crumb pie crust

Place coconut on microwave-safe plate. 

Microwave on High in 30-second intervals, stirring occasionally, until lightly browned, about 2 minutes.

Whisk together milk, pudding mixes, and extract until thickened, 2 minutes. 

Gradually fold in 2 cups whipped topping and ¾ cup coconut.  Spread in crust.

Refrigerate until set, at least 4 hours or overnight.

Spread with remaining topping. 

Sprinkle with remaining coconut.