The Best Coconut Cream Pie

Preheat the oven to 350 degrees F.

For the crust, in a medium bowl, combine the graham crackers, sugar, and flour (if using). Add the butter and stir until the graham cracker crumbs are evenly moistened. Press the crumbs evenly in the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.

For the pudding, in a medium saucepan, add the coconut milk, half-and-half, sugar, cornstarch, egg yolks and salt. Whisk until well-combined.

Bring the mixture to a gentle boil over medium heat, whisking constantly. Once large bubbles pop on the surface, continue to cook, stirring constantly, for one full minute (moderate the heat if the pudding is sticking to the bottom of the pan). The mixture should be thickened to the consistency of soft-set pudding. It will thicken more as it cools.

Strain the pudding through a fine mesh strainer into a bowl. Add the butter, vanilla extract and coconut extract to the pudding. Stir until the butter and extracts are fully combined into the pudding. OPTIONAL: Stir 3/4 cup toasted coconut into the pudding - otherwise leave it out and sprinkle it on top of the pie in a later step.

Spread the pudding in the cooled crust. Press plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 2 hours or up to 24 hours until fully chilled.

For the whipped cream, in a blender or in a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and vanilla. Process or mix on low speed until thickened.

Spread the whipped cream evenly over the pie and top with toasted coconut. Serve the pie chilled.