Coconut Cream Pie

Ingredients

• 2 cups shredded sweetened coconut (about 7 ounces)
• 60 vanilla wafers (about 7 ounces or 4 1/2 cups)
• 5 tablespoons unsalted butter, melted
• 3/4 teaspoon kosher salt, divided
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 cup evaporated milk, divided
• 3/4 cup granulated sugar
• 1 (13.5-ounce) can coconut milk
• 3 tablespoon unsalted butter, softened
• 2 teaspoons vanilla extract, divided
• 1 1/3 cups heavy whipping cream
• 1/4 cup powdered sugar
• Toasted coconut chips (such as Dang), for garnish (optional)

Steps

1. Set the oven to 350°F and let it preheat.
2. Line a large rimmed baking sheet with parchment paper and spread the coconut over it. Bake for 8 to 10 minutes, stirring every 2 to 3 minutes, until crisp and golden brown. Take out the pan and spread the coconut on a plate to cool, keeping the oven on.
3. In a food processor, pulse the vanilla wafers 8 to 10 times to chop them finely. Put in half the toasted coconut and pulse 3 to 5 times until chopped. Add the melted butter and 1/4 teaspoon salt, then pulse 6 to 8 times to make fine, moist crumbs. Firmly press these over the base and up the sides of a 9 1/2-inch deep-dish pie plate. Bake for 14 to 16 minutes, until lightly browned. Remove the crust and leave it on a wire rack to cool for 15 minutes.
4. In a medium bowl, whisk the egg yolks with the cornstarch and 1/4 cup evaporated milk, then set this aside. In a medium heavy saucepan, whisk together the granulated sugar, coconut milk, remaining 1/2 teaspoon salt and remaining 3/4 cup evaporated milk. Stir occasionally over medium heat for 6 to 8 minutes, until it simmers. Whisk the hot milk mixture gradually into the egg yolk mixture, adding about 1/4 cup at a time. Return it all to the saucepan. Stir constantly over medium heat for 3 to 5 minutes, until thick and bubbling. Stir in the softened butter and 1 1/2 teaspoons vanilla, continuing until the butter melts, then stir in the rest of the toasted coconut.
5. Spoon the custard into the cooled crust and lay plastic wrap directly against its surface. Chill in the refrigerator for 4 to 5 hours, until cold and set.
6. With an electric mixer at high speed, beat the whipping cream, powdered sugar and remaining 1/2 teaspoon vanilla for 2 to 3 minutes, until stiff peaks form. Take the plastic wrap off the pie and spread the whipped cream on top. Add coconut chips as a garnish if desired.