1Crust: Mix butter and 2 cups coconut. Press into an ungreased 9 inch pie pan. Bake 300 degress about 20 to 30 minutes or until golden brown. Cool.
Filling: Prepare pie filling as directed on package for pie. Pour into the cooled pie shell. Chill at least one hour. You can do a quick chill by placing in freezer if you have room (cuts time in half).
Topping: Spread on whipped topping and sprinkle with the remaining one cup of coconut. Chill before serving. Store in refrigerator.
2Note: For Easter or Christmas you can decorate with sliced cherries or other fruits. Use your imagination!