1 1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1/4 cup sugar
1/4 cup cornstarch
1/3 tsp salt
1 cup evaporated milk
1 cup cold water
3 egg yolks, beaten
1 tsp pure vanilla extract
1/2 cup shredded coconut
1/2 cup crushed pineapple, drained

Blend Graham craker crumbs and butter. Press onto bottoms and sides of a pie plate and then chill. In a saucepan, mix sugar, cornstarch and salt.

Separately, mix evaporated milk with water. Add gradually to dry ingredients. Stir over medium heat until thickened. Remove from heat. Stir a small amount into the beaten egg yolks and then add back to pan. Heat for 3 minutes, stirring constantly. Cool quickly.

Add vanilla, shredded coconut, and crushed pineapple. Pour into crust. Chill.

Topping
2/3 cups evaporated milk
1 tbsp lemon juice
2/3 cup powdered sugar
pineapple wedges
1/2 cup shredded coconut, toasted

Chill evaporated milk in ice cube tray until icy. Whip using a rotary beater in a chilled bowl until stiff. Add lemon juice. Whip. Fold in sugar. Spoon onto pie just before serving. Garnish with pineapple and coconut. For a 9″ pie.