The Coconuttiest Cream Pie

I make no apologies for the frequency with which coconut appears on this website.

Serves 6 - 8.

Make the crust: Preheat the oven to 350°. In a food processor, pulse together into crumbs. . . . Add in, mix well, then press into a deep pie pan and bake for 10 minutes; cool . . . . . . Make the filling: in a medium saucepan, whisk together in order and cook over low heat until thick . . . . . . . . . . . . . . Remove from heat and stir in . . . . . . . . . . . . . . .

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½ c. each vanilla wafer crumbs, coconut, and pecans ¼ c. sugar 1 stick butter, melted 3 T. each corn starch, flour 1½ c. half-n-half 1 can Coco Lopez or similar 3 egg yolks ½ t. salt 3 T. butter 1 T. Malibu (coconut rum liqueur) 1 t. vanilla bean paste 1¼ c. shredded coconut

Pour the filling into the pie crust. Cover and refrigerate for several hours or overnight. Before serving, top with Malibu whipped cream (1½ c. heavy cream + 4 T. powdered sugar + 1 T. Malibu) and 1 c. toasted or untoasted coconut.