Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup cornstarch
1/2 tsp salt
3 cups whole milk
3 egg yolks
1 cup sweetened shredded coconut
1 tsp vanilla extract
1 cup heavy cream
2 tbsp powdered sugar
Shredded coconut, for garnish
Directions:
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
- In a medium bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture evenly into the bottom of the prepared baking dish.
- Bake for 10-12 minutes, or until golden brown.
- In a large saucepan, whisk together cornstarch, salt, whole milk, and egg yolks until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and boils.
- Remove from the heat and stir in sweetened shredded coconut and vanilla extract.
- Pour the mixture over the baked crust and spread evenly.
- Chill in the refrigerator for at least 2 hours, or until set.
- In a large mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the coconut cream layer and sprinkle shredded coconut on top.
- Chill for another 30 minutes before serving.