Toasted Coconut Pie with Macadamia Coconut Crust

This is my husband, Bill’s, favorite pie in the world. And as I have made him taste every recipe in all of my books, that is pretty high praise.

Crust

1¼ cup graham cracker crumbs

⅓ cup macadamia nuts, crushed

⅓ cup flaked coconut

¼ cup butter, melted

Filling

⅓ cup sugar

¼ cup cornstarch

⅛ teaspoon salt

2 cups milk

¾ cup cream of coconut

3 large egg yolks

1 cup flaked coconut, toasted

2 teaspoons vanilla extract

2 tablespoons butter

Topping

1½ cups heavy cream

¼ cup powdered sugar

½ teaspoon vanilla extract

½ cup flaked coconut, toasted

To make the crust: Preheat the oven to 350 degrees. Mix the graham cracker crumbs, crushed macadamia nuts, coconut, and melted butter together in a small bowl. Pour into a 10-inch pie pan and press in the bottom and up the sides. Bake for 8 minutes. Cool.

To make the filling: In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the milk and cream of coconut. Cook over medium heat, stirring constantly until the mixture begins to thicken.

Whisk the eggs yolks in a small bowl. Gradually add 1 cup of the hot liquid to the egg yolks while continuously whisking. Return the mixture to the saucepan and cook and stir for 2 minutes, until thickened. Stir in the toasted coconut, vanilla extract, and butter.

Pour into the cooled crust. Cover with plastic wrap and place in the refrigerator until cold.

To make the topping: Whip the heavy cream in a medium bowl until soft peaks form. Beat in the powdered sugar and vanilla extract. Place on top of the cooled pie. Garnish with toasted coconut. Cover and refrigerate until serving time.

Makes 6 to 8 servings.