1cancoconut milk, can be found in the Asian foods section
Half-and-half or heavy cream, enough to add to the coconut milk to make 3 cups
3egg yolks
¾cup(159g)white sugar
⅓cupcornstarch
¼teaspoonsalt
1cup(85g)flaked coconut, toasted (see note)
1teaspoonvanilla extract
1teaspooncoconut extract
1recipegraham cracker crust (below), or traditional pie crust
Fresh Whipped Cream, lightly sweetened
Graham Cracker Crust:
12wholerectangular graham crackers
½cup(113g)butter, melted and slightly cooled
3tablespoonssugar
Instructions
For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt.
Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie).
Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.
Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.
Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
Notes
Coconut: to toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.