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Coconut Cream Pie

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Ingredients
  

Toasted Coconut Graham Cracker Crust

  • 2 packs Honey Maid graham crackers
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1 cup toasted coconut

Coconut Custard

  • 6 tbsp flour heaping
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 3/4 cup milk
  • 3 egg yolks
  • 1 tsp vanilla or vanilla paste
  • 1/2 tsp coconut extract

Whipped Cream Topping

  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 tsp vanilla or vanilla bean paste

Instructions
 

For the crust

  • Preheat oven to 350 degrees Farenheit.
  • Pulse graham crackers, coconut, and butter in a food processor until graham crackers and coconut are finely ground, then press evenly onto bottom and sides of pie dish.
  • Bake in middle of the oven until golden, about 16 minutes, then cool completely in pan on a rack.

For the custard

  • Combine first four ingredients in a saucepan. Let cook for 15 minutes, or until starch has cooked out.
  • Temper in eggs and coconut extract. Cook for 3 minutes stirring continuously until thickened.
  • Refrigerate until cool. Whip to soften before adding whipped cream.
  • Fold in about 1/3 whipped cream and spread into cooled crust.

For the whipped topping

  • In the bowl of a stand mixer, fitted with a whisk attachment, whip all ingredients until stiff peaks form.
  • Top the pie with the remaining whipped topping and toasted coconut.