The Best Coconut Cream Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups graham cracker crumbs (about 18 crackers)
• 3 tablespoons sugar
• 1/2 cup melted butter
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk (i use 2%)
• 4 egg yolks, slightly beaten
• 2 tablespoons butter
• 2 teaspoons vanilla
• 3/4 cup flaked coconut
• 1/4 cup lightly toasted flaked coconut
• 3/4 cup chilled whipping cream
• 2 tablespoons powdered sugar

Recipe

• 1 heat oven to 350. mix crackers crumbs, sugar and butter in 9" pie pan; press to sides and bottom. bake for 10 minutes. set aside to cool. spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. set aside.
• 2 in saucepan, combine sugar, cornstarch and salt. blend milk and egg yolks; stir into sugar mixture. cook over medium heat, stirring constantly until mixture thickens and boild. boil and stir 1 minute. remove from heat, blend in butter, vanilla and 3/4 cup coconut.
• 3 immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
• 4 just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. sprinkle toasted coconut over the top.