📖 Instructions

1. Preheat your oven to 350°F (175°C). This is gonna help that crust get nice and golden.
2. In a food processor, combine the graham crackers, sugar, and melted butter. Pulse until the mixture resembles coarse crumbs. Alternatively, you can crush the graham crackers in a ziplock bag using a rolling pin, then mix with the sugar and butter in a bowl. I’ve done it both ways; sometimes the rolling pin is more therapeutic, ya know?
3. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to help create a uniform crust. Don’t be shy—really pack it in there!
4. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack. This step is crucial; a cooled crust means no soggy bottom later. Nobody wants that!
5. In a large mixing bowl, whisk together the granulated sugar, cornstarch, and salt. This ensures no clumps of cornstarch sneak into your filling. I hate when that happens!
6. In a separate saucepan, whisk together the coconut milk, heavy cream, and egg yolks until well combined. This is where the magic starts to happen. Trust me.
7. Pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps. This is where the arm workout begins! But hey, you’ll have pie as a reward.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer. This should take about 8-10 minutes. Keep stirring to prevent scorching! Burnt pie filling is a sad thing indeed.
9. Remove from heat and stir in the shredded coconut, diced pineapple, coconut extract, and vanilla extract. The aroma at this point is heavenly, isn’t it?
10. Pour the filling into the cooled graham cracker crust. Spread evenly with a rubber spatula. Now, resist the urge to dive in headfirst.
11. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. I learned this the hard way. A skin on your pie is just…unpleasant.
12. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. Patience is a virtue, especially when pie is involved.
13. In a chilled mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form. If you’re using an electric mixer, be careful not to overwhip! Overwhipped cream turns into butter, and that’s not what we’re going for here.
14. Spread the whipped cream evenly over the chilled pie. You can create swirls or designs with a spoon or piping bag if you’re feeling fancy. I usually just go for the rustic look myself.
15. Sprinkle toasted coconut flakes over the whipped cream. Toasting the coconut really brings out the flavor and adds a nice crunch. Highly recommend!
16. Garnish with fresh pineapple chunks or maraschino cherries, if desired. Because why not? A little extra never hurt anyone.