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1
Combine 1/2 cup of the half-and-half and the cornstarch in a large bowl and whisk to blend.
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2
Add the eggs and mix thoroughly.
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3
Place the remaining 2 cups half-and-half, the sugar, vanilla bean and reserved seeds, and salt in a heavy-bottomed saucepan and bring to a low boil, stirring occasionally, until the sugar dissolves.
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4
Remove and discard the vanilla bean and reduce the heat to low.
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5
Whisk 1 cup of the half-and-half mixture into the egg mixture to temper the eggs.
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6
Whisking constantly, pour the egg mixture back into the saucepan with the half-and-half mixture and cook, continuing to whisk constantly, until thick, about 3 minutes.
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7
Remove from the heat and stir in the coconut and the butter.
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8
Let cool slightly.
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9
Pour the filling into the cookie crust and refrigerate for about 4 hours, until firm.
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10
When the filling is completely firm, place the cream in a large bowl and whip with an electric mixer to soft peaks.
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11
Add the sugar and whip to incorporate.
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12
Using a spatula or pastry bag, spread or pipe the whipped cream evenly over the pie.
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13
Sprinkle with the toasted coconut and refrigerate until ready to serve.
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14
Preheat the oven to 350F.
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15
Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix.
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16
Pour in the butter and stir to combine and moisten all the crumbs.
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17
Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.
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18
Bake for 8 to 10 minutes, until golden brown and slightly firm.
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19
Remove from the oven and let cool; the crust will firm as it cools.
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20
Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.
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21
If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts.
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22
You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347).
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23
If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.
