Toasted Coconut Cream Pie - cooking recipe

Ingredients

1 (9-inch) graham cracker crust or baked pie shell
1 (14 oz.) can Eagle Brand milk
4 egg yolks
1/2 c. water
1 (4 serving) vanilla pudding (not instant)
1 (8 oz.) carton sour cream at room temperature
3/4 c. flaked coconut, lightly toasted
whipped cream

Preparation

In heavy saucepan, combine Eagle Brand milk, egg yolks, water and pudding mix.
Over medium heat, cook and stir until thickened and bubbly.
Cool 15 minutes.
Beat in sour cream.
Stir in 1/2 cup coconut.
Pour into prepared crust.
Chill.
Top with whipped cream.
Garnish with remaining 1/4 cup coconut.
Refrigerate leftovers.