Classic Coconut Cream Pie

Preheat oven to 350ºF.

For the crust, melt butter in a small saucepan. In a medium-sized bowl, combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9-inch pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.

Reduce oven temperature to 325ºF.

For the coconut cream pie, spread shredded coconut onto a large baking sheet in a thin layer. Bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.

In a large saucepan, combine egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt. Whisk well to combine. Bring mixture to a light boil over medium heat, whisking constantly. Once mixture reaches a boil, reduce heat to medium-low and, whisking constantly, and cook another 2 minutes. Remove mixture from heat. Whisk in vanilla extract and 1 cup of the toasted coconut. Pour into the crust at immediately.

Smooth the top, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.

For the whipped cream topping, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat cream until it begins to thicken and hold soft peaks. Add confectioners’ sugar and vanilla and continue to beat for another minute. Spread the whipped cream over the cooled pie. Sprinkle the top with remaining toasted coconut.

Cake will keep in the fridge for up to 3 days.