8 graham crackers (one sleeve)
1/4 cup pecans
4 tablespoons melted butter
1 1/2 cups whole milk
15 ounces can sweetened cream of coconut
4 egg yolks
3 tablespoons sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon cold butter
1 teaspoon vanilla extract
1/2 cup coconut flakes
1 cup whipping cream
1 tablespoon icing (powdered) sugar
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.
To make the coconut custard, start by heating milk and cream of coconut in a saucepan until scalding.
In a bowl, whisk together yolks, sugar, cornstarch, and salt until pale yellow. 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. 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.
Whisk in the cold butter and vanilla extract. Leave custard to cool to room temperature. Pour the cooled custard into the cooled crust and refrigerate until completely chilled, at least 2 hours.
Toast coconut flakes in a pan over low heat until the edges are golden. Let cool.
Whip cream with icing sugar until it is thick and spreadable. Top the coconut pie with whipped cream and sprinkle on coconut flakes. Slice and serve!