Coconut Cream Pie

Preparation

1. Step 1

   Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers with salt until fine crumbs form. With machine running, add butter and process until mixture resembles wet sand. Transfer to a bowl and stir in coconut until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 8 to 10 minutes. Let cool completely on a wire rack.

   Step 2

   Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

   Step 3

   Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

   Step 4

   Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut. Pour filling into baked and cooled crust, and smooth top. Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic, up to 2 days.

   Step 5

   Make the topping: Preheat oven to 350°F. Spread coconut in an even layer on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally (check often to ensure coconut doesn’t burn). Transfer sheet to a wire rack; let coconut cool completely. In a chilled bowl, whip cream and confectioners’ sugar until soft peaks form. Top pie with whipped cream and toasted coconut. Serve immediately.