Coconut Cream Pie

serves 8 • prep time: 25 minutes • total time: 1 hour + chilling

For the crust:

• 30 wafer cookies
• 1/8 tsp. salt
• 5 tablespoons butter, softened
• 1/3 c. sweetened coconut

For the topping & filling:

• 1 3/4 c. sweetened coconut
• 2 3/4 c. milk
• 4 egg yolks
• 1/2 c. sugar
• 1/3 c. cornstarch
• 3/4 tsp. vanilla
• 1/4 tsp. salt
• 1 1/2 c. heavy cream

1. Make crust: preheat oven to 325°. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly add butter and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up the sides of a 9-inch deep-dish pie pan. Bake until crust is set, about 25 minutes. Let cool completely in pie pan on a wire rack.

2. Make topping: increase heat to 350°. Spread 1/2 c. coconut on a rimmed baking sheet. Bake until golden, about 4-6 minutes, stirring occasionally.

3. Make filling: in a saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high heat, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Stir in 1 1/4 c. coconut, and pour into cooled crust. Smooth top and refrigerate until filling is chilled and completely set, about 2 hours.

4. To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.

From Martha Stewart Kitchens