Process 1-2 with 1-1/2oz coconut, 2tb sugar and 1/4tsp salt. Add butter and pulse until combined. Bake in a 9in pie tin at 325 degrees for 20 minutes and let cool completely.
Whisk 4tb milk with 8-9 and remaining salt and set aside. Heat remaining milk and temper mixture. Cook mixture until thickened, remove from heat and mix in 1-1/2oz coconut and 1/2tsp vanilla. Pour into crust, cover and chill for at least 3 hours.
Whip cream with remaining sugar and vanilla to stiff peaks. Spread over pie and top with remaining coconut. Serve.
10oz white mushrooms, 5oz processed and 5oz sliced
4 cloves garlic
16 square saltines, processed to crumbs
1lb ground pork
4tsp worcestershire sauce
1lb 85% hamburger
3/4tsp fresh thyme
2-1/2 cups broth
Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.