Coconut Cream Pie

I realize not everyone loves coconut cream pie as much as my husband and I do...it's a love-hate relationship for most people. But, if you love coconut cream pie - you just have to try this! We've always had it with a traditional pie crust, but recently had it in a restaurant with a graham cracker crust and it's amazing. It's not a quick throw together pie, but it's easy and well worth the effort.

Coconut Cream Pie

Crust:

1 1/2 c. graham cracker crumbs

6 T. butter, melted

2 T. sugar

Filling:

1 c. sugar

1/2 c. cornstarch

1/2 t. salt

3 c. hot milk
3 egg yolks, beaten

1 t. vanilla

1/2 t. almond extract

2 c. grated coconut, divided

Topping:

1 c. heavy cream

1/4 c. powdered sugar

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar, and melted butter for crust. Press into a 9-inch pie plate. Bake for 20 minutes and cool.

Combine sugar, cornstarch and salt in small bowl. Heat milk in medium saucepan and gradually add the sugar mixture, stirring until smooth. Heat over medium heat until thick and just about to boil. Remove from heat. Place beaten egg yolks in a bowl, and stir half the hot mixture in with the yolks to temper. Return egg yolk mixture to pan and cook over low heat, until just boiling again and very thick. Remove from heat and pour filling into a bowl; stir in the vanilla, almond extract, and 1 cup of the coconut. Cover with wax paper pressed on top and refrigerate 1 hour. Pour filling in prepared graham cracker crust and refrigerate 3 hours.

Take the remaining 1 cup of coconut and lay evenly on a sheet pan. Bake at 325 degrees about 10 minutes, until just brown and toasted, stirring occasionally. Let cool.

Whip heavy cream with powdered sugar until thick and soft peaks form. Spread over filling and top with toasted coconut before serving.