Step 1

Preheat oven to 375 degrees.

Step 2

In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate.

Step 3

Bake for 7 minutes or until light brown, cool completely.

Step 4

In a large saucepan whisk together 1 1/4 cups granulated sugar and flour until well combined. Slowly stir in milk to prevent lumps.

Step 5

Bring to a simmer over medium heat, stirring constantly to prevent browning. Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.

Step 6

Whisk together egg yolks and add 1/4 cup at a time hot pudding mixture, whisking constantly to prevent curdling. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.

Step 7

Add egg yolk mixture back into pudding and stir until well combined. Return to a simmer and cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan and browning.

Step 8

Remove from heat. Add coconut, vanilla, 1 tablespoon butter, and pinch of salt, stir until well combined. Set aside.

Step 9

Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.

Step 10

Add warm coconut pudding mixture to cream cheese and stir until well combined.

Step 11

Pour Coconut Pudding Cheesecake mixture into graham cracker crust. Cover and refrigerate until cold or overnight.

Step 12

Serve with lightly sweetened whipped cream and coconut flakes for garnish!