Step 1

Preheat oven to 350.

Step 2

In a food processor, pulse the graham crackers until they are fine crumbs. Add the sugar and butter, then pulse until it resembles damp sand. Press the mixture evenly and firmly into the bottom and sides of a 9 inch deep dish pie plate (see notes for tips).

Step 3

Bake the crust for 10 minutes, then set aside to cool.

Step 4

In a medium pan off the heat, add the coconut milk, whole milk, ½ cup of sugar, coconut flakes, and salt. Whisk well. Bring to a simmer over medium high heat, stirring occasionally.

Step 5

In a medium bowl, whisk together the remaining ½ cup sugar, egg yolks, and cornstarch.

Step 6

Whisk 1 cup of the simmering milk mixture in the yolks, pouring it in very slowly and whisking constantly. Then slowly whisk the tempered egg mixture into the rest of the milk mixture on the stove.

Step 7

Cook on medium heat, whisking vigorously, until it is thick and few bubbles pop on the surface, about 1-2 minutes.

Step 8

Remove from the heat. Add the vanilla and cold butter, and mix often until it is warm, about 5-8 minutes.

Step 9

Pour into the cooled crust, cover with plastic wrap on the surface, and chill in fridge for 4-6 hours.

Step 10

Once the pie is cool, combine the cream, sugar, and vanilla in a large bowl with a hand mixer on high speed until soft peaks form, 6-7 minutes.

Step 11

Pile the whipped cream on top of the pie, then sprinkle with toasted coconut.