Roll out one of the pie dough circles so it is 2 inches larger than your pie plate.

Drape the dough over the rolling pin and carefully position it in the pie plate.

Gently press down the bottom and sides of the pie dough into the pie plate so there are no gaps.

Crimp the edges of the pie dough by making a rounded ‘V’ shape with your thumb and forefingers. Chill the dough for 15 minutes.

Once chilled, prepare the dough for blind baking by lining it with parchment paper and filling it with pie weights or uncooked rice.

Bake for 10-15 minutes or until the sides and tops of the pie crust are a light golden brown.

Remove the parchment paper and weights and brush the top of the pie crust with the egg wash. Return the crust to the oven, uncovered, to bake for an additional 8-10 minutes.

Remove from the oven and place in the refrigerator to chill for 30 minutes while you make the filling.

In a large bowl whisk together the vanilla pudding, coconut milk, vanilla extract, and salt.

Sprinkle in 3/4 cup of the shredded coconut and continue whisking until it is evenly combined and starting to become thick.

Fold 8 ounces of Cool Whip into the pudding mixture until it’s light and fluffy.

Transfer the filling to the cooled pie crust and smooth the top with an offset spatula.

Top with the remaining 8 ounces of Cool Whip, smoothing the top with an offset spatula.

Toast the remaining coconut until golden brown and sprinkle it over the Cool Whip as your final layer.

Allow the pie to chill for 15 minutes in the refrigerator and then it is ready to cut and serve.