Coconut Custard Pie III

Ingredients

• 1½ cups graham cracker crumbs
• ½ cup melted butter
• ½ cup sugar
• 1 (13.5-ounce) can coconut milk
• ½ cup half-and-half
• 3 eggs, lightly beaten
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup shredded coconut, toasted
• Whipped cream, for garnish

Directions

1. Preheat the oven to 350°F. Grease a 9-inch pie plate.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and ½ cup sugar. Mix until combined. Press the mixture into the bottom and up the sides of the prepared pie plate.
3. Bake the crust for 10 minutes, then remove from the oven and let cool.
4. In a medium bowl, whisk together the coconut milk, half-and-half, eggs, ½ cup sugar, vanilla, and salt until combined. Pour the mixture into the cooled crust.
5. Bake the pie for 30-35 minutes, or until the center is set. Let cool.
6. Sprinkle the toasted coconut over the top of the pie and serve with a dollop of whipped cream.

Interesting Facts

• Coconut Custard Pie is a classic Southern dessert.
• Coconut milk is a great substitute for dairy milk in custard pies.
• Toasting the coconut adds a nice hint of nutty flavor to the pie.