Ultimate Coconut Cream Pie

From a YouTube video Watch the original

Ingredients

• For the crust
• 4 ounces graham crackers
• 1 cup and 1/4 finely shredded coconut
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted
• For the coconut caramel layer
• 1/3 cup granulated sugar
• 1/4 cup heavy cream
• 2 tablespoons coconut oil
• 1/2 cup toasted coconut
• Pinch of kosher salt
• For the custard filling
• 1 can (15 oz) unsweetened coconut milk
• 1 vanilla bean
• 1 cup half-and-half
• 5 eggs (4 yolks, 1 whole)
• 3 tablespoons cornstarch
• 1/2 cup sugar
• Pinch of kosher salt
• For the whipped cream topping
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• Additional
• Toasted unsweetened coconut for garnish

Instructions

1. Prepare the crust by processing graham crackers, shredded coconut, sugar, and salt. Add melted butter and press into a pie dish. Bake at 350°F for 12-18 minutes.
2. Make the coconut caramel layer by caramelizing sugar, adding cream, coconut oil, toasted coconut, and salt. Cool and spread over the crust.
3. For the custard filling, simmer coconut milk with vanilla bean, then add half-and-half. Temper eggs with the mixture, cook until thickened, strain, and chill.
4. Once the custard is set, top with softly whipped cream and sugar. Sprinkle with toasted coconut before serving. Enjoy the layers of coconut goodness!

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