Triple Coconut Cream Pie Recipe

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Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Make the Coconut Cream Filling: Scoop out the thick coconut cream from the refrigerated can, leaving the watery liquid behind (save for another use). In a saucepan, whisk together milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, whisking constantly until thickened, about 3-5 minutes.
Remove from heat and stir in vanilla extract. Gently fold in the toasted shredded coconut.
Pour the coconut cream filling into the cooled crust.
Make the Whipped Cream Topping: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream over the coconut cream filling.
Garnish with shredded coconut, if desired.
Refrigerate for at least 4 hours, or preferably overnight, before serving.

For a richer flavor, use full-fat coconut milk or cream.
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Watch carefully to prevent burning.
You can use a store-bought graham cracker crust to save time.