Toasted Coconut Cream Pie with Graham Crust

Ingredients

Graham Cracker Crust

• 1 3/4 cups of graham cracker crumbs
• 1/3 cup of white sugar
• 7 TBS of butter

Coconut Filling

• 3 cups whole milk
• 2/3 cup sugar
• 1/3 cup flour
• 1/2 TSP of salt
• 1 cup unsweetened fine coconut
• 3 whisked egg yokes
• 4 TBS butter
• 2 1/2 TSP vanilla
• Whipped Cream
• 1 cup heavy whipping cream
• 4 TBS powered sugar
• 1/2 TSP vanilla extract

Garnish

• toasted coconut

Directions

Crust

1. Preheat oven to 350 degrees. Combine ingredients and press into a greased pie pan. Bake for about 10 minutes or until the color of the crust is just starting to change color. Cool.

Filling

1. Heat 3 cups of whole milk in a saucepan until boiling, whisking constantly. Meanwhile combine the sugar, flour, salt and coconut in a bowl and set aside. Take one cup of the boiling milk and whisk it into the egg yokes. Turn the milk�s heat to medium low and add in the egg mixture. The milk should thicken immediately; continue whisking until the pudding-like mixture begins to boil. Stir in the butter and vanilla until completely combined. Add the sugar mixture and stir until combined. Let the pudding cool and then pour into the pie crust. Let it set and chill in the refrigerator for 4 hours.
2. Whipped Cream
3. Beat the heavy whipping cream with a mixture until soft peaks form. Add sugar and vanilla. Beat until firm peaks form. Smooth over pudding mixture and top with toasted coconut.