Coconut Cream Pie

Preheat oven to 350 degrees F
In a bowl combine the graham cracker crumbs, sugar, and melted butter
Lightly grease a 9 inch pie pan and add the graham cracker crumbs. Using the back of a measuring cup press firmly down on the bottom and sides
Put into the oven and let it bake for 10 minutes
While the crust is cooking toast the shredded coconut in a large skillet over medium heat. Stir often to prevent it from burning
Once the coconut and crust are done cooking it’s time to make the filling
In a heavy bottomed pan add the egg yolks, coconut milk, heavy cream, whole milk, sugar, brown sugar and cornstarch. Whisk to combine completely and turn on the heat to medium high
Let the mixture come to a slight boil, stirring often to prevent scalding, and turn the heat down to medium low
Let the mixture cook another 2-3 minutes and take it off the heat
Stir in 1 cup of the toasted coconut and the vanilla extract
Pour the filling into the crust and place a piece of plastic wrap directly on the filling (to prevent a film from forming) and put into the refrigerator to chill for at least 3-4 hours
Once the pie is chilled it’s time to make the whipped cream
In a bowl with an electric mixer add the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form
Take the plastic wrap off the top of the pie, add the whipped cream, and liberally sprinkle with the rest of the toasted coconut, slice, serve, and cry tears of happiness