Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

1 can (13.5 oz) coconut milk

1 cup whole milk

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

1 cup shredded coconut (sweetened or unsweetened, toasted)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup toasted coconut flakes (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool.

Step 2: In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.

Step 3: In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Pour the tempered egg yolk mixture back into the saucepan. Cook for 2-3 more minutes, stirring constantly until thickened.

Step 4: Remove from heat and stir in the vanilla extract and toasted shredded coconut. Allow the filling to cool slightly.

Step 5: Pour the coconut filling into the cooled graham cracker crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 6: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the set pie.

Step 7: Garnish the top with toasted coconut flakes. Serve chilled and enjoy.

Tips & Variations

Toast your own shredded coconut in a dry skillet over medium heat to enhance its nutty flavor.

For a lighter crust, substitute half the graham cracker crumbs with finely chopped nuts.

Use unsweetened shredded coconut to reduce sweetness if preferred.

For extra texture, sprinkle chopped macadamia nuts on top along with the toasted coconut flakes.

Make sure to temper the egg yolks carefully to avoid scrambling.

FAQs

Can I use a pre-made pie crust instead of the graham cracker crust?

Yes, a pre-made crust can be used as a convenient shortcut. Just ensure it is baked and cooled before adding the filling.

How do I toast coconut flakes at home?

Spread the shredded or flake coconut in a single layer on a baking sheet and bake at 325°F (160°C) for about 5-10 minutes, stirring every few minutes until golden and fragrant. Watch carefully to prevent burning.