Coconut Cream Pie

Prepare pie crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1 tablespoon cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent overbrowning. Cool on wire rack. While pie shell is cooling, prepare filling: In 3-quart saucepan, with wire whisk, mix milk, cream of coconut, cornstarch, and salt until blended. Cook over medium heat until mixture thickens and begins to bubble around side of pan, about 7 minutes, stirring constantly; boil 1 minute. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F.) Remove saucepan from heat; stir in margarine or butter and vanilla. Spoon hot filling into pie shell. Place plastic wrap directly on surface of filling and refrigerate pie 4 hours or until filling is cold and set. To serve, prepare topping: In bowl, with mixer at medium speed, beat cream and sugar to stiff peaks. Beat in vanilla. Spread whipped cream over filling. Sprinkle with coconut.