Toasted Coconut Cream pie
  • 1 (9-inch) Graham cracker crumb crust or baked pastry shell
  • 1 (14-oz.) Can sweetened condensed milk(not evaporated milk)
  • 4 Egg yolks
  • 1/2 Cup water
  • 1 (4-serving size) package vanilla flavor pudding mix(not instant)
  • 1 (8-oz.) container sour cream,at room temperature
  • 3/4 Cup flaked coconut, lightly toasted
  • Whipped cream or whipped topping
  1. In heavy saucepan, combine sweetened condensed 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 throughly. Top with whipped cream. Garnish with remaining 1/4 cup coconut. Refrigerate leftovers.