Heat oven to 350°F. Have a 9-in. pie plate ready.
Crust: Process cookies in food processor to make fine crumbs. Add butter; 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 3⁄4 cup sugar and the cornstarch in a medium saucepan. Whisk in milk. Place over medium heat; stir gently with whisk (if stirred too briskly Filling will be thin) 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.
Planning Tip: Prepare through Step 4 at least 3 hours or up to 2 days ahead.
calories 457 fat 29g saturated fat 15g cholesterol 151mg sodium 234mg carbohydrate 44g fiber 1g
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