Coconut Cream Pie Recipe

Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.

Press the crumb mixture into a 9-inch pie plate, spreading evenly along the bottom and up the sides.

Bake crust for 8-9 minutes, until set and lightly golden. Remove from oven and let cool completely.

In a medium saucepan, whisk together coconut milk, heavy cream, 3/4 cup sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt.

In a separate bowl, whisk the 4 egg yolks until smooth.

Slowly whisk a ladle of the hot coconut mixture into the yolks to temper, then pour yolk mixture back into the saucepan.

Cook over medium heat, whisking constantly, until the filling thickens and comes to a simmer.

Remove from heat, whisk in vanilla and 1 cup shredded coconut. Stir until coconut is evenly distributed.

Pour the filling into the cooled crust and smooth the top.

Cover the pie with plastic wrap, pressing it directly onto the surface to prevent a skin.

Refrigerate for at least 4 hours, preferably overnight, until the filling is set.

In a chilled bowl, beat 2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.

Spread the whipped cream over the chilled pie. Garnish with 1/2 cup toasted shredded coconut.