Creamy and sweet! If you love coconut you are going to love this pie with it coconut graham cracker crust!

Recipe

For the Crust

12 graham crackers crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Blend the ingredients together in a medium size bowl. Press into a 9-inch pie plate and bake for 10 minutes. Let cool.

For the Filling

1/2 cup organic sugar

1/3 cup corn starch

1/2 teaspoon sea salt

2 3/4 cup organic milk

4 large egg yolks

1 teaspoon vanilla

1 1/4 cups sweetened coconut

Mix together the sugar, cornstarch, salt and milk in a medium saucepan. Whisk over medium heat until thick and bubbly. Whisk the eggs in a small bowl and pour some of the milk mixture slowly into the eggs. Return to the saucepan and cook for another 2 minutes. Add the vanilla. Strain through a sieve into a medium bowl. Add the coconut and mix well. Pour into the crust and cool. Cover with plastic wrap and chill for at least 4 hours or up to 2 days.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the ingredients together with a hand held mixture until it forms peaks. Spread onto the pie and sprinkle with toasted coconut.