1/2 cups evaporated milk
1 1/2 sticks butter
1 cup sugar
1 egg
1 cup chopped pecans
1 cup graham cracker crumbs
1 cup coconut
1 box graham crackers

Icing:

1 stick butter
2 cups powdered sugar
2 or 3 tbsp. evaporated milk
1 tsp. vanilla

Melt butter and sugar together, in a separate bowl beat eggs and milk, add to butter sugar mixture bring to a boil until thickens and remove from heat and add nuts graham cracker crumbs and coconut. On cookie sheet lay out graham crackers, spread mixture on top and cover with additional graham crackers. Top with icing mixture let cool 3 hours or overnight in refrigerator.