Easy Coconut Cream Pie in 35 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes until fragrant and golden. Set aside to cool completely.
2. In a medium saucepan, whisk together the sweetened condensed milk, coconut milk, cornstarch, and salt. Place over medium heat, whisking constantly.
3. Once the mixture begins to simmer, add the egg yolks in a steady stream while whisking vigorously to prevent curdling. Continue cooking for 2-3 minutes until the filling is thick and glossy. Remove from heat and stir in the vanilla extract and toasted shredded coconut.
4. Pour the coconut filling into the cooled crust. Smooth the top with an offset spatula and refrigerate for at least 4 hours until set.
5. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
6. Spread the whipped cream topping over the chilled pie and garnish with toasted coconut flakes before serving.