Coconut Cream Pie with Salted Graham Cracker Crust by Sara Gray
(adapted from the America’s Test Kitchen)

Photo by Sara Gray

Filling
1 14 oz. can coconut milk
1 c. whole milk
1/2 c. unsweetened shredded coconut
2/3 c. sugar
1/4 tsp. salt
5 large egg yolks
1/4 c. cornstarch
2 tbsp. unsalted butter
1.5 tsp. vanilla extract

Topping
1.5 c. heavy cream, chilled
2 tbsp. sugar
1.5 tsp. dark rum
1/2 tsp. vanilla extract
1 tbsp. unsweetened coconut chips, toasted

Crust
8 whole graham crackers, ground in food processor
5 tbsp. unsalted butter, melted
3 tbsp. sugar
2 tsp. kosher salt

1. For the crust: Heat the oven to 325 degrees. Mix the sugar, graham cracker crumbs and salt together and then pour in the melted butter, stirring constantly with a fork until all crumb mixture is coated. Press into a nine-inch pie plate, pressing with the bottom of a measuring cup. Bake until crust is fragrant, about 13 to 18 minutes. Let crust cool completely.

2. For the filling: Bring the coconut milk, whole milk, shredded coconut and 1/3 cup of the sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally. As the milk mixture starts to simmer, whisk together the egg yolks, remaining 1/3 cup of sugar and cornstarch together in a separate bowl. Whisk one cup of the simmering milk mixture into the yolk mixture, to temper, and then whisk the tempered egg yolks into the milk mixture, stirring constantly, until the mixture is thickened (about thirty seconds). Off the heat, whisk in the butter and vanilla. Pour the filling into the cooled pir crust. Lay a sheet of plastic wrap flush across the surface of the filling and refrigerate until it is chilled and set, at least three hours and preferably overnight.

3. For the topping: Before serving, whip together the cream, sugar, rum and vanilla with an electric mixer until soft peaks form. Spread the whipped cream across the top of the pie and sprinkle with the toasted coconut chips.