Toasted Coconut Cream Pie - cooking recipe

Ingredients

1 can Eagle Brand milk
1/2 c. water
8 oz. sour cream
1 graham cracker crumb crust or baked pie crust
4 egg yolks
1 small vanilla pudding
3/4 c. coconut
whipped topping

Preparation

Toast coconut lightly.
Bring sour cream to room temperature. In a saucepan, combine milk, egg yolks, water and pudding mix. Cook over medium heat until thickened and bubbly.
Cool for 15 minutes.
Beat in sour cream.
Stir in 1/2 cup of coconut.
Pour into prepared pie crust.
Chill thoroughly.
Top with whipped topping.
Sprinkle 1/4 cup of coconut on top.
Keep refrigerated.