Butter a 9x13-inch pan. Place graham crackers flat in pan (whole graham crackers). Spread with this filling slightly cooled.

FILLING:

1 egg, beaten
1 stick butter
1 c. brown sugar
1/4 tsp. salt
1/2 c. water
1 1/2 c. graham cracker crumbs, rolled
1/2 c. chopped nuts
1/2 c. flaked coconut
1 tsp. vanilla

Using a saucepan, melt butter; add beaten egg, brown sugar, salt, and water. Bring to a boil, stirring constantly, so that egg will be smooth. Remove from heat, quickly stir in the graham cracker crumbs, nuts, and coconut. Add vanilla.

Turn this warm mixture over graham crackers placed in pan. Spread evenly. Place another layer of whole graham crackers over filling. Frost. Store in refrigerator.

BUTTER FROSTING:

Melt 1/4 cup butter. Add 2 cups confectioners sugar, 2 tablespoons milk, pinch salt, and 1/2 teaspoon vanilla. Combine all ingredients and mix until smooth.