You can substitue a baked regular pie shell for the Almond Crumb Crust if you like:
COCONUT CREAM PIE WITH ALMOND CRUMB CRUST
Almond Crust [You can substitue a baked regular pie shell for the Almond Crumb Crust if you like]:
1 1/2 cups vanilla wafer crumbs
1/3 cup finely ground blanched almonds
1/4 cup packed brown sugar
1/4 tsp nutmeg
5 TBL butter, melted
1/4 tsp almond extract
Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400° oven for 8 minutes or until lightly browned. Cool.
Filling:
2 cups milk
1/2 cup sugar
1/4 cup + 1 TBL cornstarch
1/2 tsp salt
2 egg yolks, beaten
1 TBL vanilla
1 TBL butter
1 cup shredded or flaked coconut
Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring.
Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell.
Topping:
2 cups heavy cream
1 tsp vanilla
1 tsp sugar
Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~