Recipe: Old Fashioned Coconut Cream Pie with Macaroon-Nut Crust (not Capital Grille)

I could not find Capital Grill that but since its made with macaroon crust you can try this recipe.

OLD FASHIONED COCONUT CREAM PIE
Makes 1 (9) inch pie

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted,* divided use
1 teaspoon vanilla extract
1 (9 inch) Macaroon-nut Crust (recipe follows)
1 cup whipped cream or frozen whipped topping, thawed (for serving)

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

TO SERVE:
Top with whipped topping, and with remaining 1/4 cup of coconut.

*To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

MACAROON-NUT CRUST

1 1/4 cups crisp coconut cookie crumbs
1/2 cup chopped walnuts (optional)
1/4 cup butter, melted

Combine all ingredients for the crust together in a small bowl; blend well. Press firmly into a 9 inch pie plate. Bake at 350 degrees F for 8-10 minutes. Cool.