1 1/2 CUP FLAKED COCONUT
PIE CRUST
1/4 CUP SALTED BUTTER
1 -12 OZ. CAN EVAPORATED MILK
1/2 CUP WATER
5 LARGE EGGS
3/4 CUP SUGAR
1/2 CUP VERY COLD WATER
3 TBSP. CORN STARCH OR 6 TBSP. FLOUR
3 TBSP. SALTED BUTTER
2 TSP. VANILLA EXTRACT
Toast coconut in 350-degree oven until golden brown (tossing occasionally). Pre- bake pie crust after browning coconut at 375 degrees until golden brown.
Pudding:
Melt butter (1/2 stick) in microwave, add milk and 1/2 cup water and whisk. Separate eggs. Beat yellows and add to mix. Add sugar-whisk. {Put very cold water in liquid measuring cup and whisk in starch (or flour) and add to pudding.} Whisk well. Microwave for 3 minutes. Whisk well. Microwave for 4 more minutes. Add margarine or butter and vanilla extract-Whisk until smooth. Add most of toasted coconut leaving just a little to garnish pie
