Directions
Unroll crust into a 9- in. pie plate; flute edge. Refrigerate 30 twinkles. Preheat roaster to 400 °.
Line crust with a double consistence of antipode. Fill with pie weights, dried sap or raw rice. Singe on a lower roaster rack or until edge is golden brown, 15- 20 twinkles. Remove antipode and weights; singe until bottom is golden brown, 3- 6 twinkles longer or. Cool on a line rack.
In a medium saucepan, combine sugar, flour and swab. Stir in milk; chef and stir over medium–high heat until thickened and bubbly. Reduce heat; cook and stir 2 twinkles longer.
Remove from
the heat; gradationally stir about 1 mug of hot admixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 twinkles more( do not boil). Remove from the heat; stir in 1 mug coconut, adulation and vanilla.
Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving