Coconut Cream Pie

Preheat the oven to 350°F.

In a medium mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Use a fork to mix well until well combined.

Pour the crumb mixture into a 9-inch pie pan. Use a flat bottomed measuring cup to press the mixture nto the bottom and sides of pan.

Place into the oven to bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.

Add coconut milk, milk, shredded coconut, and salt into a medium saucepan. Heat over medium heat, until simmering.

Meanwhile, while milk is heating up, add eggs and sugar to a large mixing bowl, and whisk until smooth. Sift in the cornstarch, then whisk again until smooth.

Once the milk is hot and simmering, remove from heat and slowly drizzle the hot milk into the egg mixture, while whisking simultaneously. After all of the milk has been added, pour the custard back into the pot.

Place the pot (with custard) back on the stove and heat over medium heat, while constantly stirring until lightly bubbling. Once bubbling, continue to cook and stir for exactly 45 seconds, then remove from the heat.

Add in the butter, vanilla, and coconut extract, and whisk to combine.

Pour the custard into the cooled crust, cover the surface of the custard with plastic wrap, then place into the fridge for at least 8 hours or preferably overnight.

When ready to serve, prepare the whipped cream by adding the heavy cream, confectioners’ sugar, and vanilla to a large mixing bowl. Beat with a whisk or electric hand mixer until stiff peaks are achieved.

Dollop whipped cream onto cool pie, then garnish with toasted coconut flakes (if using). Serve immediately or keep in fridge until ready to enjoy.