Toasted Coconut Cream Pie

• 1 (9-inch) graham cracker crumb crust or baked pastry shell
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 4 egg yolks
• 1/2 c. water
• 1 (4 serving size) pkg. vanilla flavor pudding mix (not instant)
• 1 (8 oz.) container sour cream, at room temperature
• 3/4 c. flaked coconut, lightly toasted
• whipped cream or whipped topping

1. In heavy saucepan, combine Eagle Brand, egg yolks, water and pudding mix.
2. Over medium heat, cook and stir until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in sour cream.
5. Stir in 1/2 cup coconut.
6. Pour into prepared crust.
7. Chill thoroughly.
8. Top with whipped cream.
9. Garnish with remaining 1/4 cup coconut. Refrigerate leftovers.
10. Prep time:
11. 40 minutes.
12. Total time:
13. 3 hours.

graham cracker crumb crust, condensed milk, egg yolks, water, vanilla flavor pudding, sour cream, flaked coconut, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483925 (may not work)