Coconut- Chocolate Cream Pie

Nuff said.......................
(serves 12)

1 box. (9 oz.) Nabisco Famous Chocolate Wafers
1/2 cup unsalted Kerrygold* butter, melted
1 cup sweetened flaked coconut, toasted
1/2 cup Sugar in the Raw*
1/4 cup cornstarch
1 can (13.5 oz.) coconut milk
1 cup whole* milk
1/2 t. salt
3 egg yolks
1/2 t. coconut extract
1 Mounds bar (1.75 oz.), chopped

Heat oven to 350. In a food processor, combine wafers, melted butter, and 1/4 cup toasted coconut. Pulse til crumbs form. Transfer to a 9" pie dish. Firmly press into bottom and up sides. Bake 15 min. Set aside. Meanwhile, in a med. pot, whisk sugar and cornstarch until blended. Whisk in coconut milk, milk, and salt. Cook over med.-high until bubbling and thick, 5-7 min. Whisk egg yolks in a large bowl. Slowly pour hot mixture into yolks while constantly whisking. Return to pot and bring to a low simmer for 2 min., stirring constantly. Pour through a fine-mesh strainer into a bowl. Stir in coconut extract and 1/2 cup toasted coconut. Pour into crust. Cover with plastic wrap and refrigerate 6 hours or overnight. Once pie is chilled and set, scatter Mounds bar and 1/4 cup toasted coconut over top.

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MM