Directions: |
Directions:Crust:
1. Heat oven to 325º. Spread 5 tbsp coconut in a 9 inch glass pie plate and toast in the oven until golden brown, about 9 minutes, stirring 2 or 3 times. Cool coconut. Reserve 1 tbsp for garnishing the finished pie
2. Pulse graham crackers and remaining 4 tbsp toasted coconut in a food processor. Process to evenly fine crumbs. Transfer the crumbs to a medium bowl, stir in sugar to combine, then add melted butter. Toss with a fork until the crumbs are evenly combined. Empty the crumb mixture into the empty pie plate. Press crumbs evenly into the bottom and up the sides of the pie plate. Bake crust until a deep golden brown, about 20 minutes. Cool the crust on a wire rack.
Filling:
Bring the coconut milk, milk, shredded coconut, 1/3 c sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring frequently. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 c sugar and the cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface, simmer for about a minute. Take the pan off the heat and whisk in the vanilla and butter. Pour the filling into the cooled pie crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate at least 3 hours.
Topping:
When ready to serve, beat the cream, sugar, and vanilla with an electric mixer. Continue to beat to barely stiff peaks. Spread the whipped cream over the chilled filling. Sprinkle the reserved 1 tbsp toasted coconut over the whipped cream. |