Don Silvers

18 Zwieback toasts (5 1/4 oz) broken into pieces

1/3 c. unsalted macadamia nuts

3/4 c. sugar

1 stick(4oz) unsalted butter melted plus 2T. cold unsalted butter

2 c. coconut flakes

3 T water

1 1/2 t. unflavored gelatin

4 large egg yolks

1/3 c. plus 1T of cornstarch

2 1/4 c. whole milk

1/2 c. unsweetened coconut milk

1 T. pure vanilla extract

1 c. heavy cream

2 t. dark rum

Note: Look for hard, crunchy zwieback toasts in the baby-products aisle of the grocery store or use plain melba toasts plus an extra tablespoon of sugar.

Preheat oven to 350. Lightly spray a 10-inch spring form pan with nonstick spray. In a food processor, pulse the toasts and nuts with 2 T of the sugar until finely ground. Scrape into a bowl and mix in the melted butter until the crumbs are evenly moistened. Pat the crumbs over the bottom and 1 inch up the side of the pan. Bake for 10 minutes. Let cool. Spread the coconut flakes on a rimmed baking sheet and toast for about 10 minutes, stirring once until golden. Let cool.

Pour the water into a bowl and sprinkle the gelatin over; let stand until the gelatin is softened, 5 minutes. Put the egg yolks in a bowl. In a saucepan, whisk 1/2 cup of the sugar with the cornstarch. Gradually whisk in the milk and coconut milk and cook over moderate heat, whisking until smooth and thick, 6 minutes. Gradually pour the hot mixture into the yolks, whisking constantly. Scrape the filling back into the saucepan and bring just to a boil, whisking constantly. Remove from heat. Add the cold butter, the gelatin, 2 teaspoons of the vanilla and 3/4 cup of the toasted coconut; stir until the butter and gelatin are melted. Stir occasionally until cooled slightly, 15 minutes.

Sprinkle the crust with 1/2 cup of the coconut. Pour the custard into the crust and refrigerate until chilled 2 hours.

In a bowl, using a handheld electric mixer, beat the cream with the remaining 2 T. of sugar and 1 teaspoon of vanilla and the rum at medium-high speed until soft peaks form. Spread the whipped cream over the pie and refrigerate for 30 minutes. Remove the side of the pan, cut the pie into wedges and serve.

Makes one 10 inch pie