Coconut Creme Pie

1. Prepare crust: In mixing bowl, combine all ingredients and mix until fully combined. Portion dough into 2 pie pans and press down evenly until about ¼-inch thick. Bake at 350 F for approximately 12 to 15 minutes, until golden brown.
2. Prepare pie: Sprinkle gelatin into small container with 1/4 cup cool water; mix thoroughly and set aside. During this time, also place egg yolks in separate stainless-steel bowl and set aside.
3. Set up double boiler with pot of water; stainless-steel bowl will go on top.
4. In small saucepan, combine butter, coconut milk and sugar; stir until butter melts. Slowly add a few spoonsful of hot mixture into egg yolks while constantly stirring. Gradually keep adding mixture until combined with egg yolks. Slowly incorporate so as not to scramble eggs.
5. Place stainless bowl on double boiler. Stir constantly while on double boiler, ensuring it doesn’t stick to sides. Curd should then thicken to a thick pudding state.
6. Take mixture off double boiler and place in blender. Add gelatin mixture and blend until smooth. Place in refrigerator to cool completely.
7. Place cream, powdered sugar and vanilla into large mixing bowl; whip with mixer into stiff peaks form. Once coconut curd is completely cooled, fold half of whipped cream into coconut curd. Place back in refrigerator for at least 2 hours so gelatin has ample time to stiffen up.
8. Place 2 cups of curd in center of crust and spread outward making sure highest point is the middle of pie. Pipe remaining whipped cream on top of curd and garnish with toasted coconut.