6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted and cooled
1 (14-oz.) can coconut milk
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 teaspoon granulated sugar
3/8 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon vanilla
WHIPPED CREAM AND GARNISH:
1 1/2 cups heavy cream (cold)
2 tablespoons sugar
1/2 teaspoon vanilla
1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown
CRUST: Adjust oven rack to lower-middle position and heat oven to 325º. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of flat measuring cup press crumbs evenly into the bottom and up the sides of pie plate. Bake 15 minutes, rotating pie shell after 7 minutes. Cool 30 minutes.
Bring coconut milk, whole milk and shredded coconut, 1/2 cup sugar and salt to simmer over medium heat stirring occasionally to ensure that sugar dissolves. After heating the milk and most of the sugar, whisk egg yolks, cornstarch and remaining sugar together. Whisking constantly, gradually pour about 1 cup hot milk mixture over egg. Add remaining hot milk to yolk mixture in 3 to 4 batches, whisking constantly until combined. Pour mixture back into saucepan and cook, whisking constantly until thickened. Off heat, whisk in vanilla and butter until butter is melted and fully incorporated. Pour hot filling into cooled pie shell and chill until firm, at least 3 hours and up to 12 hours.
Just before serving beat cream, sugar and vanilla with electric mixer until soft peaks form. Top pie with whipped cream and then sprinkle with coconut.