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CRUST:.
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preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --
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When cool enough to handle, reserve 1 tbls for topping --
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Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
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Transfer to a bowl, add sugar and melted butter, toss.
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Place crumbs in pie plate and form.
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Bake 22 minutes and cool on rack.
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FILLING:.
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Bring coconut milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --
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Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
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Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
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Remove from heat and whisk in vanilla and butter.
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Pour filling into cooled crust.
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Press sheet of plastic on surface.
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Chill 3 hours.top with whipped cream.