Coconut Cream Pie with a Coconut Cookie Crust Recipe | Barbara Bakes

Coconut Cream Pie with a Coconut Cookie Crust Recipe | Barbara Bakes-Adapted from Cooks Illustrated

Crust
6 ounces Toasted Coconut Cookie Thins (1 1/2 sleeves)
2 tablespoon sugar
4 tablespoons unsalted butter, melted

Filling:
1 (14 ounce) can coconut milk
1 cup whole milk*
1 cup sweetened shredded coconut
1/2 cup sugar, plus 1 tablespoon sugar
1/2 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1 teaspoon vanilla extract

Topping:
1 1/2 cups cold heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon sweetened dried shredded coconut,
toasted in small dry skillet until golden brown