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1
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 350u00b0 F for 10 minutes. Then leave the crust to cool.
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2
To make the coconut custard, start by heating milk and cream of coconut in a saucepan until scalding.
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3
In a bowl, whisk together yolks, sugar, cornstarch, and salt until pale yellow.
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4
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.
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5
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.
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6
Whisk in the cold butter and vanilla extract. Leave custard to cool to room temperature.
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7
Pour the cooled custard into the cooled crust and refrigerate until completely chilled, at least 2 hours.
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8
Toast coconut flakes in a pan over low heat until the edges are golden. Let cool.
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9
Whip cream with icing sugar until it is thick and spreadable.
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10
Top the coconut pie with whipped cream and sprinkle on coconut flakes. Slice and serve!
