Coconut Cream Pie

• For the Crust:
• 5 tablespoons unsweetened shredded coconut
• 9 graham crackers (about 5 ounces), broken into rough pieces
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• For the Filling:
• 1 (14-ounce) can coconut milk, well stirred (not cream of coconut)
• 1 cup whole milk
• 1/2 cup unsweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 5 egg yolks
• 1/4 cup cornstarch
• 11/2 teaspoons vanilla extract
• 2 tablespoons unsalted butter, cut into pieces
• For the Whipped Cream Topping:
• 11/2 cups heavy cream, chilled
• 11/2 tablespoons granulated sugar
• 11/2 teaspoons dark rum
• 1/2 teaspoon vanilla extract

1. Crust: Preheat oven to 325. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes. When cool enough to handle, reserve 1 tablespoon for garnishing the finished pie.
2. Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the crackers are broken down into coarse crumbs. Process the mixture to evenly fine crumbs, Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into a 9-inch glass pie plate. Press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust 22 minutes. Cool the crust.
3. Filling: Bring the coconut milk, milk, shredded coconut, 1/3 cup of the sugar, and the salt to a simmer in a saucepan over medium-high heat, stirring occasionally. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, cover with plastic wrap and refrigerate at least 3 hours.
4. Whipped Cream: Beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the rum and vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve.

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Taken from www.epicurious.com/recipes/member/views/coconut-cream-pie-50185860 (may not work)