Coconut Cream Pie

INGREDIENTS:

For the Crust:

1 1/2 cups graham cracker crumbs (or crushed cookies like vanilla wafers)

1/4 cup granulated sugar

6 tablespoons unsalted butter (melted)

For the Filling:

3 cups whole milk

1 can (13.5 oz) coconut milk

3/4 cup granulated sugar

1/2 cup cornstarch

1/4 teaspoon salt

4 large egg yolks (lightly beaten)

2 teaspoons vanilla extract

1 teaspoon coconut extract (optional, for extra flavor)

1 cup sweetened shredded coconut (plus extra for garnish)

For the Topping:

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Optional Garnish:

Toasted shredded coconut

Chocolate shavings

DIRECTIONS:

Step 1: Make the Crust

Preheat your oven to 350°F (175°C) .

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake the crust for 8–10 minutes , or until lightly golden. Let it cool completely.

Step 2: Prepare the Filling

In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 8–10 minutes).

Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the tempered yolks back into the saucepan.

Continue cooking for 2–3 minutes, stirring constantly, until the filling is thick and glossy.

Remove from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut …