Vanilla Coconut Cream Pie

Preparation Steps

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until well combined.
3. Press the crumb mixture into the bottom of a 9-inch pie dish. Bake for 10-12 minutes, or until lightly browned.
4. In a large bowl, whip the heavy cream and coconut cream until stiff peaks form.
5. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt.
6. Temper the egg yolk mixture by slowly pouring it into the whipped cream mixture, whisking constantly.
7. Pour the filling into the baked pie crust and smooth the top.
8. Sprinkle the toasted coconut flakes over the top of the pie.
9. Refrigerate the pie for at least 2 hours, or until chilled and set.