Black Bottom Coconut Cream Pie

• 1 prebaked 9-inch Black Bottom Cookie Crust (recipe follows)
• 2 1/2 cups half-and-half
• 3 tablespoons cornstarch
• 4 large eggs
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• 1/4 teaspoon kosher salt
• 2 1/3 cups sweetened flaked coconut
• 1 tablespoon unsalted butter
• 1 cup heavy cream
• 1/4 cup sugar
• 1/3 cup sweetened flaked coconut, toasted
• 1 1/2 cups Oreo cookie crumbs (from 6 ounces cookies) (see Know-how, below)
• 2 tablespoons sugar
• Pinch of kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, melted
• (makes one 9-inch pie crust)

1. Combine 1/2 cup of the half-and-half and the cornstarch in a large bowl and whisk to blend.
2. Add the eggs and mix thoroughly.
3. Place the remaining 2 cups half-and-half, the sugar, vanilla bean and reserved seeds, and salt in a heavy-bottomed saucepan and bring to a low boil, stirring occasionally, until the sugar dissolves.
4. Remove and discard the vanilla bean and reduce the heat to low.
5. Whisk 1 cup of the half-and-half mixture into the egg mixture to temper the eggs.
6. Whisking constantly, pour the egg mixture back into the saucepan with the half-and-half mixture and cook, continuing to whisk constantly, until thick, about 3 minutes.
7. Remove from the heat and stir in the coconut and the butter.
8. Let cool slightly.
9. Pour the filling into the cookie crust and refrigerate for about 4 hours, until firm.
10. When the filling is completely firm, place the cream in a large bowl and whip with an electric mixer to soft peaks.
11. Add the sugar and whip to incorporate.
12. Using a spatula or pastry bag, spread or pipe the whipped cream evenly over the pie.
13. Sprinkle with the toasted coconut and refrigerate until ready to serve.
14. Preheat the oven to 350F.
15. Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix.
16. Pour in the butter and stir to combine and moisten all the crumbs.
17. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.
18. Bake for 8 to 10 minutes, until golden brown and slightly firm.
19. Remove from the oven and let cool; the crust will firm as it cools.
20. Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.
21. If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts.
22. You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347).
23. If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.

crust, cornstarch, eggs, sugar, vanilla bean, kosher salt, coconut, unsalted butter, heavy cream, sugar, coconut, cookie crumbs, sugar, kosher salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/black-bottom-coconut-cream-pie-383790 (may not work)