Pear Pie

CRUST:
1/2 cup butter or margarine
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup flaked coconut
FILLING:
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup pear juice -- from canned pears
1 cup milk
2 large eggs -- slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup whipping cream
8 canned pear halves -- very well drained (on paper towel)
1/3 cup sugar
1 teaspoon cinnamon

For crust, preheat oven to 400°. Combine the butter, brown sugar and flour and mix until creamy. With hands, add coconut. Spread in a 9 X 13 pan. Bake for 15 minutes. Remove from oven. Stir with spoon. Press 2 cups of hot crunch against bottom and sides of a 9 inch pie pan, pressing firmly in place. Cool.

For filling, combine brown sugar, flour and salt in a sauce pan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat. Gradually stir hot mixture into beaten eggs until all is added. Return to original pan and place over medium heat and boil for 1 minute longer. Remove from stove and stir in butter and vanilla. Pour into prepared crust. Chill thoroughly. Just before serving, whip the cream and spread over the top. Combine sugar and cinnamon, dip drained pear halves in mixture and arrange on whipped cream, sprinkle with any reserved crust.