Coconut Dream Pie

By foodiva

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)

Details

Servings 10
Adapted from onceuponachef.com

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.