Melt butter and peanut butter. Add to brown sugar and cracker crumbs and mix well. Place in pan, pressing crumbs to sides and bottom. Reserve 1/4 crumbs for topping. In a sauce pan, combine milk, eggs, cornstarch and white sugar and boil over medium heat until thickened; add vanilla and coconut. Pour slowly over crumbs and refregerate.
When cool, sprinkle remaining crumbs over top.
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