Instructions
1. Preheat oven to 350. Melt 6 tablespoons butter in small saucepan. Transfer to medium bowl; mix in cookie crumbs. Press over bottom and up sides of 9-inch diameter glass pie dish. Bake crust until set, about 10 minutes. Cool.

2. Mix milk and whipping cream in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture just to simmer. Remove from heat; cover and let steep 15 minutes. Discard vanilla bean. Mix in 1 1/2 cups toasted coconut. Bring to simmer over medium heat. Remove from heat.

3. Meanwhile, whisk yolks, sugar, cornstarch, and salt in large bowl to blend. Gradually whisk in hot coconut mixture. Return to same saucepan; bring to boil, stirring constantly. Stir over medium-high heat until thickened, about 30 seconds. Remove from heat. Add remaining 4 tablespoons butter and stir until melted. Stir in rum. Cool filling to lukewarm. Transfer to cooled crust; cover with plastic wrap and chill until cold, at least 4 hours. (Can be made 1 day ahead; keep chilled.)

4. Pipe or spoon whipped cream over pie, then sprinkle with remaining 2 tablespoons toasted coconut.


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Yields: 8 Servings
     BON APPETIT magazine, February 2004, page 30

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