Combine pie filling mix, milk, sugar, and egg in saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup of the coconut. Cool about 5 minutes, stirring once or twice. Pour into pie shell. Cover surface with wax paper. Chill at least 3 hours. Remove paper and garnish with whipped cream. Sprinkle with remaining coconut.