Coconut Dream Pie Recipe

10

Ingredients

7-1/2 ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)
1-1/4 cups loosely packed sweetened flaked coconut
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
3/4 cup granulated sugar
2 tablespoons all-purpose flour, packed
2 tablespoons cornstarch, packed
Pinch salt
1-1/2 tablespoons Malibu Rum (coconut-flavored rum)
5 tablespoons Cream of Coconut (stir well before using)
1 cup coconut milk (stir well before using)
1 cup whole milk
3 tablespoons unsalted butter
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon Malibu Rum
3/4 cup unsweetened coconut flakes, toasted in a skillet until golden and cooled (see note below)

Preparation

Step 1

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a ½ cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake until golden, 15-18 minutes, then cool completely in the pan on a rack (you can speed this up in the fridge or freezer). If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.