In a food processor pulse 1/2 cup of the coconut until finely ground. Add the gram cracker crumbs, butter and 1/4 tsp salt, pulse until combined. Press the mixture into a 9 inch pie pan. Bake for 10 mins, let cool on a rack.
2
Meanwhile remove 1/3 cup of the thick cream from the top of the coconut milk and reserve for the topping. Stir the remaining coconut milk until blended.
3
In a food processor blend the cream cheese, 3/4 cup sugar, flour, vanilla and remaining 1/2 tsp. salt until smooth. Add 1/2 cup coconut milk and the eggs and egg yolk, pulse until blended. Pour into the crust, bake until the center is just set,about 35 minutes. Let cool on a rack.
4
4 In a small bowl, whisk together the sour cream, reserved coconut cream and the remaining 2 tbsp sugar. Pour the mixture over the pie, gently spread the topping over the filling. Let the pie cool completely, then refrigerate until set, about 3 hours. Sprinkle with the remaining coconut before serving.
