6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 can (14 ounces) coconut milk
1 cup whole milk
½ cup unsweetened shredded coconut
½ cup plus 1 tablespoon sugar
3/8 teaspoon salt
5 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1 teaspoon vanilla extract
1½ cups cold heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut, toasted
in small dry skillet until golden brown
Adjust oven rack to
lower-middle position and heat oven to 325 degrees.
In food processor,
pulse animal crackers, coconut, and sugar to fine crumbs,
eighteen to twenty 1-second pulses; then process until
powdery, about 5 seconds.
Transfer crumbs to
medium bowl and add butter; stir to combine until crumbs
are evenly moistened.
Empty crumbs into
9-inch glass pie plate; using bottom of ramekin or ½
cup dry measuring cup, press crumbs evenly into bottom
and up sides of pie plate.
Bake until fragrant
and medium brown, about 15 minutes, rotating pie shell
halfway through baking time.
Set on wire rack and
cool to room temperature, about 30 minutes.
Bring coconut milk,
whole milk, shredded coconut, ½ cup sugar, and
salt to simmer over medium-high heat, stirring occasionally
to ensure that sugar dissolves.
Whisk yolks, cornstarch,
and remaining 1 tablespoon sugar in medium bowl until
thoroughly combined. Whisking constantly, gradually
ladle about 1 cup hot milk mixture over yolk mixture;
whisk well to combine. Whisking constantly, gradually
add remaining milk mixture to yolk mixture in 3 or 4
additions; whisk well to combine.
Return mixture to
saucepan and cook until thickened and mixture reaches
boil, whisking constantly, about 1 minute; filling must
boil in order to fully thicken. (To determine whether
filling has reached boil, stop whisking; large bubbles
should quickly burst on surface.)
Off heat, whisk in
butter and vanilla until butter is fully incorporated.
Pour hot filling into
cooled pie shell and smooth surface with rubber spatula;
press plastic wrap directly against surface of filling
and refrigerate until firm, at least 3 hours and up
to 12 hours.
Just before serving,
beat cream, sugar, and vanilla with electric mixer until
soft peaks form, 1½ to 2 minutes.
Top pie with whipped
cream and then sprinkle with coconut.
Cut pie into wedges