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1
Preheat oven to 350F.
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2
Blend graham crackers and sugar in processor until finely ground.
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3
Add butter and blend until moist clumps form.
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4
Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish.
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5
Bake until golden, about 10 minutes.
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6
Cool completely.
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7
Maintain oven temperature.
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8
Spread coconut on rimmed baking sheet.
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9
Bake until golden, stirring occasionally, about 8 minutes.
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10
Place 1/4 cup milk in small bowl.
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11
Sprinkle gelatin over and let stand 15 minutes.
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12
Meanwhile, whisk sugar and cornstarch in medium saucepan to blend.
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13
Gradually add 1/4 cup milk, whisking until smooth.
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14
Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend.
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15
Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture.
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16
Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes.
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17
Remove from heat.
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18
Immediately add gelatin mixture and stir until gelatin dissolves.
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19
Transfer to large bowl.
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20
Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.
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21
Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling.
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22
Refrigerate until filling is cold and begins to set, about 30 minutes.
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23
Transfer filling to prepared crust.
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24
Refrigerate while preparing topping.
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25
Beat cream and sugar in medium bowl to firm peaks.
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26
Pipe or spoon evenly over top of filling.
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27
Sprinkle with reserved 2 tablespoons toasted coconut.
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28
Refrigerate pie at least 3 hours and up to 1 day.
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29
Serve chilled.
