Tropical Coconut Cream Pie

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Mix until well combined.

3.Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.

4.Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

5.In a medium saucepan over medium heat, whisk together the sweetened condensed milk, coconut milk, egg yolks, cornstarch, vanilla extract, and salt until smooth.

6.Continue to cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes. Remove from heat and let it cool slightly.

7.Pour the coconut filling into the cooled crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

8.In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

9.Spread the whipped cream over the chilled coconut filling, smoothing it out with a spatula.

10.Sprinkle the toasted coconut flakes on top for garnish before serving.