Coconut Cream Pie

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan with cooking spray. Melt the butter in a microwave-safe bowl. Once melted, set it aside to cool for 5 minutes to prevent a greasy crust.

In a blender or food processor, process graham crackers into fine crumbs, reblending any large chunks. Measure the crumbs and transfer to a large bowl. Add the sugar and salt. Pour in the melted butter and mix until well combined.

Pour crumb mixture into prepared pan. Press crumbs firmly along the sides and bottom of the pan using your fingers. To create a solid crust, use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs. Bake for 10 minutes, then remove from oven and allow to cool completely. You can prepare and bake the crust up to 24 hours in advance. Cover with plastic wrap and store at room temperature.

In a medium pot, off heat, combine the sugar, salt, and cornstarch. Whisk together until well mixed. Add egg yolks and whisk until combined. While whisking constantly, pour in coconut milk followed by heavy cream. Continue whisking until all ingredients are fully integrated. Place pot on stove over just below medium heat. Whisk occasionally as the mixture heats up, alternating between whisking and using a rubber spatula to scrape the sides and bottom of the pot to prevent cornstarch from sticking.

As soon as the mixture begins to thicken, start whisking constantly. When you see large bubbles forming in the center, set a timer for 1 minute and continue whisking constantly. If bubbling becomes too intense, reduce heat slightly. The mixture should thicken significantly, reaching a pudding-like consistency. After 1 minute, remove pot from heat (see note 2).

Whisk off the heat for another full minute. Add the butter and whisk until fully melted. Then, add vanilla and coconut extract to taste (I add 1 tsp vanilla and 1/2 up to 1 tsp coconut extract). Whisk until the mixture is completely smooth.

Use a spatula to transfer mixture from the pot into the cooled crust, smoothing the top with the spatula. Gently place a piece of plastic wrap directly on the surface of the filling, pressing lightly to create a seal. This will prevent a skin from forming on the pudding. Refrigerate for at least 8 hours or until the filling is fully set.

Pour the heavy cream, powdered sugar (start with 2 tbsp and add up to 2 more if you prefer a sweeter taste), and vanilla into a bowl attached to a stand mixer. Whisk on low speed to combine the ingredients, then gradually increase to high speed. Whisk until medium-to-stiff peaks form, about 2–4 minutes. Be careful not to overbeat. Smooth the whipped cream over the pie.

Toast the unsweetened coconut in a large skillet over low-to-medium heat, stirring frequently, until mostly golden brown, about 3–6 minutes. Remove from heat and transfer to a plate to cool completely. Once cooled, sprinkle evenly over the pie.