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1
For the crust: Preheat the oven to 350F.
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2
Spread the grated coconut in a shallow pan or baking sheet.
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3
Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned.
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4
Remove from the oven and let cool.
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5
Remove 1 1/2 cups of the toasted coconut for the filling.
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6
Meanwhile, in a small saucepan melt the butter with the chocolate.
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7
Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture.
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8
Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up.
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9
Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
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10
For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking.
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11
Continue whisking while adding the milk, first by droplets, then in a steady stream.
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12
Whisk in the egg yolks until completely incorporated.
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13
Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils.
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14
Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming.
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15
When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes.
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16
Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
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17
Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface.
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18
Let cool for 15 minutes.
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19
Remove the plastic, stir well and pour the mixture into the pie shell.
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20
Whip the cream (if using) just before serving and spread it over the pie.
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21
Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.
