Coconut Cream Pie

• 30 chocolate wafer cookies (about 7 ounces), broken into pieces
• 1/4 teaspoon coarse salt
• 5 tablespoons unsalted butter, melted and cooled
• 1/3 cup sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 teaspoon coarse salt
• 2 3/4 cups milk
• 4 large egg yolks
• 3/4 teaspoon pure vanilla extract
• 1 1/4 cups sweetened shredded coconut
• 1/2 cup sweetened shredded coconut
• 1 1/2 cups heavy cream
• 1/4 cup confectioners sugar

1. Make the crust: Preheat oven to 350F.
2. In a food processor, pulse wafers with salt until fine crumbs form.
3. With machine running, add butter and process until mixture resembles wet sand.
4. Transfer to a bowl and stir in coconut until combined.
5. Press mixture into bottom and up sides of a 9-inch pie plate.
6. Refrigerate until firm, about 15 minutes.
7. Bake until crust is fragrant, about 8 to 10 minutes.
8. Let cool completely on a wire rack.
9. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan.
10. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
11. Whisk egg yolks in a medium bowl until combined.
12. Add milk mixture in a slow, steady stream, whisking until completely incorporated.
13. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
14. Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut.
15. Pour filling into baked and cooled crust, and smooth top.
16. Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic, up to 2 days.
17. Make the topping: Preheat oven to 350F.
18. Spread coconut in an even layer on a rimmed baking sheet.
19. Bake until golden, 10 to 12 minutes, tossing occasionally (check often to ensure coconut doesnt burn).
20. Transfer sheet to a wire rack; let coconut cool completely.
21. In a chilled bowl, whip cream and confectioners sugar until soft peaks form.
22. Top pie with whipped cream and toasted coconut.
23. Serve immediately.

chocolate, coarse salt, unsalted butter, coconut, granulated sugar, cornstarch, coarse salt, milk, egg yolks, vanilla, coconut, coconut, heavy cream, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/coconut-cream-pie-389736 (may not work)