3 (8 ounce) cans coconut
1 cup white sugar
2 tablespoons lemon butter
1 quart milk
3 tablespoons brandy
1 (10 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a blender, combine coconut, sugar, butter and brandy. Mix until smooth. Fold in whipped topping. Spread mixture into the pie crust. Chill crust in refrigerator for about 1 hour.
Remove pie from refrigerator. Refrigerate remaining coconut mixture. Preheat oven to 350 degrees F (175 degrees C).
Bake pie at 350 degrees F (175 degrees C). Remove foil and baking sheet. Bake in preheated oven for 1 hour. While pie is baking, roll out pastry to 1/4 inch thickness.
While pie is baking, layer the graham cracker crust on a baking sheet. Bake for an additional 10 minutes in the oven. Turn off oven and leave pie standing in the oven for an additional 30 minutes. Spread whipped topping over pie while it is still warm.
After pie has baked for 45 minutes, remove foil from pie. Shape whipped topping into small chips. Drizzle over pie.
Bake at 325 degrees F (165 degrees C) for 5 to 6 hours or until top is golden brown. Cool before cutting into squares. Store refrigerated in an airtight container.