Coconut Cream Pie

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 5 tablespoons coconut
• 10 graham crackers, broken
• 2 tablespoons sugar
• 5 tablespoons butter, melted
• 14 ounces coconut milk
• 1 cup milk
• 1/2 cup coconut
• 2/3 cup sugar, divided
• 1/4 teaspoon salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter
• 3 cups whipped cream

Recipe

• 1 crust:.
• 2 preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
• 3 when cool enough to handle, reserve 1 tbls for topping --.
• 4 pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
• 5 transfer to a bowl, add sugar and melted butter, toss.
• 6 place crumbs in pie plate and form.
• 7 bake 22 minutes and cool on rack.
• 8 filling:.
• 9 bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
• 10 then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
• 11 whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
• 12 remove from heat and whisk in vanilla and butter.
• 13 pour filling into cooled crust.
• 14 press sheet of plastic on surface.
• 15 chill 3 hours.top with whipped cream.