Crust:

30 shortbread cookies
1/2 stick (1/4 c.) butter, softened

Filling:

2 tbsp. stick butter, cut up
3/4 c. sweetened flaked coconut
1 tsp. vanilla extract
1/4 c. toasted blanched almonds, finely chopped
1/2 tsp. almond extract
4 drops green food color
1 c. heavy (whipping) cream
Jordan almonds (garnish)

Heat oven to 350°F. Have a 9-inch plate ready.

Crust: Process cookies in food processor to make fine crumbs. Add ingredients; process to blend. Press in pie plate.

Bake 10 minutes or until lightly toasted around edge. Cool on a wire rack.

Meanwhile, make Filling: Mix sugar and the cornstarch in a saucepan. Whisk in milk. Place on medium heat; stir gently with whisk. If stirred too briskly, Filling will be until thickened and boiling (about 15 minutes), scraping bottom and corners of pan to prevent scorching. Boil 1 minute; remove from heat. Whisk 2 cups into yolks; stir back into saucepan. Stir over low heat 2 minutes. Remove from heat; stir in butter until melted. Pour half into a medium bowl. Stir in coconut and vanilla; pour into crust. Stir almonds, almond extract and food color into saucepan; pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate until cool, about 3 hours.

To serve: Beat cream with mixer on high speed until stiff peaks form. Spread over pie; garnish with almonds.