With Graham Cracker Crust.

Because the custard is not overly sweet, this goes perfectly in a graham cracker crust, and it saves time too. I make my own crust, but a store-bought crust would be fine too. After all, the filling will be the dominant flavor. You could also make this recipe into a banana cream pie by omitting the coconut and slicing a banana into the bottom of the crust before pouring in the filling.

Coconut Cream Pie

Graham Cracker Crust
1 package (sleeve) graham crackers
2 T. sugar
4 T. melted butter

Crush graham crackers right in the unopened package. Dump them into a 9″ cake pan and stir in sugar. Add melted butter and toss to coat all crumbs. Press evenly onto bottom and up sides.

Cream Pie
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
1-1/2 c. milk
1-1/2 c. half & half or heavy cream
4 egg yolks
2 T. softened butter
1 T. vanilla extract
3/4 c. flaked coconut

Whipped Cream
1/4 c. toasted flaked coconut for garnish

Make graham cracker crust & set aside. In a medium saucepan, mix sugar, cornstarch, and salt. In a small bowl, whisk egg yolks, milk and cream until blended. Slowly stir milk mixture into dry mixture in saucepan. Cook and stir over medium heat until mixture thickens & boils. Then stir and boil 1 minute before removing from heat (mixture becomes pudding consistency). Remove from heat, adding butter, vanilla, and coconut. Stir until blended and butter is melted. Immediately pour into pie crust and place plastic wrap onto filling and chill two hours. Remove from refrigerator & top with whipped topping & toasted coconut.