Coconut Cream Pie with Graham Cracker Crust

Graham Cracker Crust:

1. Preheat to 350 degrees. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9 or 10-inch pie dish. Bake for 8 minutes. Cool completely before filling.

Filling:

1. In a medium saucepan, combine the sugar, salt, cornstarch, and egg yolks and whisk until well blended.
2. In a small saucepan, heat the half & half to almost a low boil. Whisk about 1 cup of the hot half & half into the egg yolk mixture, tempering the yolks so they won’t curdle. Continue to whisk in the remainder of the half & half in a steady stream.
3. Cook mixture over medium low heat, whisking constantly, until thickened, 5 to 7 minutes.
4. Remove from heat and whisk in the butter, vanilla, coconut extract, and 1 cup of the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form and allow to cool for about 30 minutes or until it reaches room temperature.
5. Spread the filling evenly in the graham cracker crust. Press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours.

Whipped Cream:

1. Using a stand mixer fitted with the whisk attachment (or a large mixing bowl using a handheld mixer), whip the cream, sugar and vanilla on medium speed until soft peaks form.
2. Fill a pastry bag fitted with a large plain tip with whipped cream and pipe it over entire surface of pie. Then pipe the rest of the whipped cream on top in decorative swirls. (If you don’t have a pastry bag, you can just spread the whipped cream on with a spatula. The piping just gives it a fancy look). Sprinkle the remaining 1/2 cup of coconut on top of the whipped cream (I toasted mine).