Irresistible Coconut Cream Pie 

Ingredients: For the crust: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted

For the filling: – 1 cup sweetened shredded coconut – 2 1/2 cups whole milk – 1/2 cup granulated sugar – 1/4 cup cornstarch

– 4 large egg yolk – 1 teaspoon vanilla extract – 1/2 teaspoon coconut extract (optional) – 1 tablespoon unsalted butter

For the topping: – 1 1/2 cups heavy cream – 1/4 cup powdered sugar – 1/2 teaspoon vanilla extract – 1/4 cup sweetened shredded coconut, toasted

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

In a small skillet over medium heat, toast the shredded coconut for the filling until lightly golden and fragrant, about 3-5 minutes. Set aside.

In a medium saucepan, combine the whole milk and toasted coconut. Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for about 15 minutes.

In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale yellow.

After the milk has steeped, strain it through a fine-mesh sieve into a clean saucepan, discarding the coconut solids. Return the strained milk to medium heat and gradually whisk in the egg yolk mixture.

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes. Boil for 1 minute, then remove from heat. Stir in the vanilla extract, coconut extract (if using), and butter until smooth.

Pour the filling into the cooled crust and smooth the top with a spatula. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie until completely chilled and set, at least 4 hours or overnight.

Before serving, make the whipped cream topping. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

 Spread the whipped cream over the chilled pie and sprinkle with toasted coconut.. Slice and serve your irresistible coconut cream pie, and enjoy!