Coconut Cream Pie

Coconut Cream Pie CRUST 5 tablespoons coconut 10 graham crackers, broken 2 tablespoons sugar 5 tablespoons butter, melted FILLING 14 ounces coconut milk 1 cup milk 1/2 cup coconut 2/3 cup sugar, divided 1/4 teaspoon salt 5 large egg yolks 1/4 cup cornstarch 1 1/2 teaspoons vanilla extract 2 tablespoons butter 3 cups whipped cream CRUST:. preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.When cool enough to handle, reserve 1 tbls for topping --.Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form. Transfer to a bowl, add sugar and melted butter, toss. Place crumbs in pie plate and form. Bake 22 minutes and cool on rack. FILLING:. Bring coconut milk,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 --.Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined. Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened. Remove from heat and whisk in vanilla and butter.Pour filling into cooled crust. Press sheet of plastic on surface. Chill 3 hours.top with whipped cream.