Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 cups whole milk
  • 1 cup full-fat canned coconut milk
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 large egg yolks
  • 0.25 tsp salt
  • 1 cup sweetened shredded coconut, toasted
  • 1 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 0.5 tsp coconut extract
  • 0.5 cup toasted coconut flakes for garnish

Instructions:

  1. Mix 1.5 cups graham cracker crumbs, 2 tbsp sugar, and 6 tbsp melted butter in a medium bowl until the mixture looks like wet sand. Press the crumbs firmly into the bottom and up the sides of your 9 inch pie plate. Bake at 180°C (350°F) for 10 minutes until the edges are lightly golden and the house smells like butter. Let the crust cool completely on a wire rack. Note: A cold crust prevents the warm custard from making the base soggy.
  2. In a saucepan, whisk whole milk, coconut milk, 0.75 cup sugar, cornstarch, and salt. Bring to a simmer over medium heat.
  3. Temper the eggs by slowly whisking 1 cup of the hot milk mixture into the beaten egg yolks. Pour the yolk mixture back into the saucepan.
  4. Cook the custard, whisking vigorously until the mixture thickens and large bubbles pop on the surface.
  5. Remove from heat and stir in 1 cup toasted coconut, 1 tbsp butter, and vanilla extract. Pour into the prepared crust.
  6. Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours until set.
  7. Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form. Spread over the chilled pie and garnish with remaining toasted coconut.