COCONUT CREAM PIE ITH CHOCOLATE COOKIE CRUST

1 1/4 sticks unsalted butter at room temperature, divided
1 1/2 C finely ground chocolate wafer cookies
1 1/2 C whole milk
1/2 C heavy cream
1 vanilla bean, split lengthwise
1 1/2 C plus 2 T toasted coconut
6 large egg yolks
1/2 C sugar
2 T cornstarch
pinch of salt
3 T coconut rum or dark rum

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

Mix milk and heavy 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 C coconut. Bring to simmer over medium heat. Remove from heat.

Whisk yolks, sugar, cornstarch and salt in large bowl to blend. Gradually whisk in hot coconut mixture. Return to same saucepan; bring to a boil, stirring constantly. Stir over medium-high heat until thickened, about 30 seconds. Remove from heat. Add remaining 4 T butter and stir until melted. Stir in rum. Cool filling to lukewarm. Transfer to cooled crust; cover with plastic wrap and chill at least 4 hours. Top with whipped cream and remaining coconut.