With it's crispy cookie crust and airy filling, we can't get enough of this coconut-chocolate cream pie. The perfect finishing touches are toasted coconut and a chopped up Mounds bar.
Prep time: 25 minutes
Cooking time: 24 minutes
Additional time: Refrigerate 6 hours or overnight
Preheat oven to 350°F.
In a food processor, combine wafers, melted butter and 1/4 cup toasted coconut. Pulse until crumbs form. Transfer to a 9 x 9-inch pie dish. Firmly press into bottom and up sides. Bake 15 minutes. Set aside.
Meanwhile, in a medium pot, whisk sugar and cornstarch until blended. Whisk in coconut milk, milk and salt. Cook over medium-high until bubbling and thick, 5 to 7 minutes.
In a large bowl, whisk the egg yolks until combined.
Slowly pour the hot mixture into the yolks while constantly whisking. Return the mixture to the pot and bring to a low simmer for 2 minutes, stirring constantly.
Remove from heat and pour the mixture through a fine-mesh strainer into a bowl. Stir in the coconut extract and 1/2 cup toasted coconut. Pour into crust. Cover with plastic wrap and refrigerate 6 hours or overnight.
Once the pie is chilled and set, scatter chopped Mounds bar and remaining 1/4 cup toasted coconut over the top.