Coconut Cream Pie

1. Preheat oven to 350ºF.
2. For the crust, mix the graham cracker crumbs, brown sugar, and melted butter. Pour over to a 9″ glass pie pan and pat down gently to form a crust. Bake for 6 minutes in a preheated oven. Let it cool.
3. For the filling, in a medium size sauce pan, whisk together corn starch, sugar and salt. Set aside.
4. In a mixing bowl, whisk coconut milk and whole milk. Add the yolks to the milk and whisk well. Pour the milk mixture to the cornstarch mixture slowly as you whisk to combine. Bring the pan over medium-low heat and cook until it thickens to become a custard-like, about 3-5 minutes.
5. Remove the pan from the heat, add the butter, vanilla extract, and coconut flakes. Stir well. Pour over to the cooled crust in a pan and smooth out. Cover the surface with a piece of plastic wrap and chill for 2 hours.
6. For the whipped cream, beat the whipping cream with the sugar and and cornstarch (if using) in a electric mixer with a whisk attachment until stiff peak forms. Spread over the custard and chill until ready to serve.
7. Toast coconut flakes in a pan over medium-low heat until golden and sprinkle over the pie to garnish. Serve chilled.