Classic Coconut Cream Pie

Instructions:

1. Prepare the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Let cool completely.
2. Make the filling: In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Gradually whisk in milk and coconut milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut and vanilla.
3. Assemble: Pour the filling into the prepared crust. Cover and refrigerate for at least 2 hours, or until set.
4. Serve: Garnish with additional shredded coconut and a dollop of whipped cream, if desired.

Tips:

• For a richer flavor: Toast the coconut shreds in a dry skillet before adding them to the filling.
• For a crunchy topping: Sprinkle toasted coconut flakes on top of the pie before serving.
• For a homemade crust: Make your own graham cracker crust using graham crackers and melted butter.

Enjoy this delicious coconut cream pie!