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6 tablespoons (3/4 stick) chilled unsalted butter, diced 1 cup plus 2 tablespoons sweetened
flaked coconut
2 1/4 cups milk
1 1/4 teaspoons unflavored gelatin
3 tablespoons cornstarch
1 large egg
2 large egg yolks
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
1 cup heavy cream
1 tbsp icing sugar
Preheat oven to 350°F.
Blend graham crackers and 1/4 cup of sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish.
Bake until golden, about 10 minutes. Cool completely. Maintain oven temperature.
Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes.
Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.
Meanwhile, whisk 6 tbsp sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth.
Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes.
Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.
Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust.
Refrigerate while preparing topping.
Beat 1/2 cup cream and the icing sugar sugar in medium bowl to firm peaks. Spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day. Serve chilled.