1 c. finely ground chocolate wafers
1/2 c. finely chopped pecans
4 tbsp. butter, melted

FILLING:

1 c. flaked sweetened coconut
2 tsp. unflavored gelatin
2 tbsp. cold water
5 lg. egg yolks
1/4 c. sugar
1 c. cream of coconut
2 c. heavy cream
2 tsp. vanilla

Crust: Toss wafer crumbs and chopped pecans together. Transfer mixture to a 9 inch glass pie plate and add butter. Mix well with a fork. Use fingers to pack the crumb mixture evenly on bottom and sides of pan. Bake crust 10 minutes at 350 degrees, then cool on a wire rack.

Reduce heat to 250 degrees. Spread coconut on jelly roll pan and toast in oven 25 minutes. Set aside to cool.

Combine gelatin and water in a small bowl. Set aside.

Beat egg yolks on medium speed. Add sugar and beat 5 to 10 minutes until mixture is thick and lemon colored. Reduce speed to low and add cream of coconut. Transfer to top of double boiler. Add gelatin and cook stirring constantly until the mixture feels hot. Chill mixture in the refrigerator, stirring occasionally until it mounds when dropped from a spoon, approximately 1 hour.

Whip cream until slightly thickened. Add vanilla and beat until soft peaks form.

Beat chilled mixture with a whisk until soft. Fold 1 cup of whipped cream and coconut into egg mixture. Spoon filling into crust.

Spoon remaining whipped cream decoratively around crust or use a pastry bag with a star tip to form a lattice design on top of pie.

Refrigerate at least 5 hours or overnight. Serves 8.