Fresh Coconut-Cream Pie

Toast coconut in 350 F oven, stirring once or twice, for 5 to 7 minutes or until golden. Let cool. Set aside 1/4 cup for garnish.

Crust: In bowl, combine flour with 1/4 cup of the toasted coconut; cut in butter until mixture is crumbly and butter is in tiny pieces. Sprinkle with water, gather dough into ball. Roll out dough and fit into 9-inch pie plate; crimp edges.

Line shell with parchment or wax paper; fill with dried beans or rice. Bake in 425 F oven for 15 min. Remove weights and paper; return crust to oven. Reduce heat to 350 F. Bake for 10 min longer or until slightly browned. Let cool and set aside.

Meanwhile in small saucepan, sprinkle gelatin over cold water. Let stand for 5 min. to soften. Heat over low heat, stirring until gelatin has dissolved.

In separate saucepan, combine 3/4 cup sugar with cornstarch. Whisk in milk for 5 minutes to soften. Heat over low heat, stirring until mixture is smooth; cook over medium heat until mixture comes to a boil. In small bowl, beat eggs, stir in a little of the hot custard. Pour egg mixture into custard; cook gently for 3 to 4 minutes or until thickened.

Beat in gelatin and vanilla. Transfer to bowl; let cool to room temperature.

Whip cream until soft peaks form; fold half of the whipped cream along with 1-1/2 cups of the toasted coconut into cooled filling. Spoon filling into pie shell.

Beat 2 tbsp sugar and rum into remaining cream. Pipe over pie; sprinkle with reserved coconut. cover and refrigerate for at least 2 hours or overnight.