Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust

ingredients

For the crust
1-1/2 sleeves Girl Scout Shortbread cookies
¼ c granulated sugar
4 Tbs butter, melted
cooking spray
For the chocolate layer
4 oz semi-sweet chocolate chips
2 Tbs butter
For the pie
2 cups 1% low-fat milk
1 cup half-and-half
1½ cups flaked sweetened coconut
1 vanilla bean, split lengthwise
⅔ cup sugar
⅓ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons butter
1 c heavy cream
1 Tbs confectioners sugar
¼ cup flaked sweetened coconut, toasted



Instructions

To prepare the crust
Pulse cookies in a food processor until finely ground.
Mix with sugar and melted butter until well combined.
Press into the bottom and sides of a 9-inch pie plate coated with cooking spray.
Bake in a 350 degree oven for 15-18 minutes until golden brown. Cool completely.
To prepare the chocolate layer
Combine chocolate and butter in a microwave safe dish. Microwave on high for 30 second intervals stirring each time until melted. Mixture will be thick.
Spread chocolate in an even layer over the cooled shortbread crust.
To prepare the pie
Combine milk and half-and-half in a medium saucepan over medium heat. Add 1½ cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
Combine ⅔ cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in confectioners sugar until peaks form
Spread whipped topping over chilled pie. Top with toasted coconut and serve.