Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk
   1 1/2  cups          coconut
   1      package       {3 1/4 oz} vanilla pudding and pie
                        -- filling
     1/2  cup           heavy cream -- whipped
   1                    baked 9-inch pie shell
   2                    papayas -- peeled and seeded
     1/4  cup           sugar
   1      tablespoon    cornstarch
     1/8  teaspoon      salt
     2/3  cup           water
   2      tablespoons   fresh lime juice
                        grated peel of 1 lime -- (for garnish)

Preparation:

1. Pour milk into saucepan; stir in coconut and bring slowly to a boil. Remove from heat. 2. Let stand 20 minutes; strain coconut, pressing out all milk. (Reserve coconut for another use.) 3. Return milk to saucepan; stir in pudding mix. Bring quickly to a boil, stirring gradually. 4. Cool; chill, covered, 1 hour. 5. Fold in whipped cream; pour mixture into crust. 6. Slice papayas lengthwise, reserving one-quarter of one for glaze; arrange papaya slices over filling. 7. In small saucepan, combine sugar, cornstarch and salt; stir in water. 8. Cook and stir until mixture boils and thickens. Remove from heat. 9. Stir in lime juice and reserved papayas, sieved; cool slightly, then spoon over papaya slices. 10. Garnish with grated lime peel; chill pie before serving.