°2 cups of graham crackers
°1/2 cup melted unsalted butter
°1 cup heavy cream
°1/2 cup granulated sugar
°1/4 cup cornstarch
°1/4 teaspoon salt
°1 can (13.5 ounces) coconut milk
°1 teaspoon vanilla
°1 1/2 cups shredded sweetened coconut
To prepare the crust, combine the crunchy graham crackers and melted butter in a bowl. Mixing until crumbs are evenly coat with the butter.
Press mixture into a 9-inch pie dish, using the back of a spoon to press it firmly into the bottom and up the sides. Chilling in the refrigerator while make the filling.
To making filling, combined heavy cream, sugar, cornstarch, & salt in a medium saucepan over heat. Whisk until the sugar dissolves and the mixture becomes smooth.
Whisk in the coconut milk and vanilla extract and continue to beat until the mixture thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the grated coconut.
Pour the mix into the prepared crust & smooth surface with a spatula.
Chilling pie in the refrigerator for at least 4h,
Serve chilled & enjoy!