Page 54 - My Cookbook

INGREDIENTS
Coconut Graham Crust
11⁄4 cups unsweetened finely shredded coconut
4 ounces graham crackers (about 7), lightly crushed 2 tablespoons sugar
1⁄4 teaspoon kosher salt
1⁄4 cup (1⁄2 stick) unsalted butter, melted, cooled
1 large egg yolk
Coconut Caramel
1⁄3 cup sugar, divided
1⁄4 cup heavy cream
2 tablespoons virgin coconut oil, melted
1⁄2 teaspoon kosher salt
Coconut Custard And Assembly
3 tablespoons virgin coconut oil, room temperature
1 vanilla bean, split lengthwise
1 13.5-ounce can unsweetened coconut milk, shaken 1 cup half-and-half
1 large egg
4 large egg yolks
3 tablespoons cornstarch
1⁄4 teaspoon kosher salt
1⁄2 cup plus 2 tablespoons sugar
11⁄2 cups heavy cream
Toasted coconut flakes (for serving)
Special Equipment
A 9-inch deep pie dish; a candy thermometer
DIRECTIONS
Coconut Graham Crust
Best Coconut Cream Pie Recipe | Bon Appetit
Deserts, Pies
Makes 10 servings ∙ Source Bonappetit.com