Coconut Cream Pie

 *original pie filling recipe found here 

*original graham cracker crust recipe found here

Crust:
1 1/2 cups graham crackers, crushed into crumbs
1/3 cup white sugar
6 TBSP butter, melted
-Mix ingredients well. Press into pie plate, then refrigerate for 1 hour.

Pie Filling:
4 egg yolks
1/4 cup corn starch
14 oz. can of full fat coconut milk
1 cup half & half
2/3 cup white sugar
1/4 tsp salt
1 cup toasted sweetened shredded coconut
2 TBSP butter
1 1/2  tsp coconut extract

Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the coconut, butter, coconut extract.

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Whipped Cream:

1 1/2 cups cold heavy cream

3 TBSP powdered sugar

3/4 tsp coconut extract

-Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

-Spread the whipped cream on top, then sprinkle toasted coconut over whipped cream.

*Refrigerate uncovered, or serve immediately