My granddaughter who I lovingly call Flea loves coconut in all its various forms. A few years ago she saw a coconut pie in a chocolate crust in my Martha Stewart everyday magazine and requested it for Thanksgiving and has been requesting it ever since. She loves it.
1Crush cookies and mix with salt. Stir in melted butter until crumbs look like sand. Add coconut. Press into pie pan. Bake till set about 25 minutes. Let cool completely.
2Prebake 1/4 cup coconut at 350 till golden about 10-12 minutes. Let cool.
3For Filling:Mix all ingredients in saucepan except butter, vanilla, and coconut. Cook over medium heat stirring constantly until it comes to a bubble and thickens. Stir in coconut, vanilla, and butetr. Pour into cooled crust. Refrigerate at least 4 hours.
4To serve: whip the cream and gradually add sugar till soft peaks form, then add vanilla and beat till moderately stiff. Top the pie with the whipped cream and sprinkle with toasted coconut.