Coconut Cream Pie

Prepare the crust by blending graham crackers and shredded coconut in a food processor until fine crumbs form.

Mix with melted butter until evenly combined.

Press firmly into a 9-inch pie pan, covering the bottom and sides. Chill for 30 minutes or bake at 350°F for 10 minutes for a firmer crust. Cool completely.

Toast the coconut for the topping by spreading it in a dry pan over medium heat, stirring until golden brown. Remove from heat and set aside.

Make the filling by heating whole milk, coconut milk, and heavy cream in a saucepan over medium heat until warm but not boiling.

Whisk sugar, cornstarch, and salt together in a separate bowl.

Gradually whisk the dry ingredients into the warm milk mixture, whisking constantly until fully dissolved.

Whisk egg yolks in another bowl, then slowly add a small amount of the warm milk mixture while whisking constantly to temper them. Gradually whisk the egg mixture back into the saucepan.

Cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 3 to 5 minutes. Remove from heat and whisk in butter, vanilla extract, and coconut extract. Stir in the shredded coconut.

Assemble the pie by pouring the thick custard into the prepared crust. Smooth the top, and chill for at least 4 hours or until firm. ** You can press plastic wrap directly onto the surface if you are leaving it overnight to prevent skin from forming**

Make the whipped topping by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled pie.

Finish with toasted coconut by sprinkling it evenly over the whipped cream.