Coconut Pie

Directions

1. 1
   Start by making a graham cracker crust: Crush the graham crackers and pecans in a food processor (or by hand in a baggie with a rolling pin). Stir in melted butter, press into a pie tin, and bake at 350° F for 10 minutes. Then leave the crust to cool.
2. 2
   To make the coconut custard, start by heating milk and cream of coconut in a saucepan until scalding.
3. 3
   In a bowl, whisk together yolks, sugar, cornstarch, and salt until pale yellow.
4. 4
   Carefully temper the yolk mixture by whisking in 1/2 cup of the hot milk mixture. Then, slowly add the remaining milk, whisking continuously until fully combined.
5. 5
   Pour the custard base back into the saucepan and place over low heat. Whisk continuously until the custard boils and thickens. Then remove from the heat.
6. 6
   Whisk in the cold butter and vanilla extract. Leave custard to cool to room temperature.
7. 7
   Pour the cooled custard into the cooled crust and refrigerate until completely chilled, at least 2 hours.
8. 8
   Toast coconut flakes in a pan over low heat until the edges are golden. Let cool.
9. 9
   Whip cream with icing sugar until it is thick and spreadable.
10. 10
    Top the coconut pie with whipped cream and sprinkle on coconut flakes. Slice and serve!