Coconut Cream Pie

I think my love affair started very early in my life. It was only encouraged by watching my favorite TV show. Gilligan's Island. Have you ever seen this show? It is too too funny, I know it's old but I LOVE it. Anyways, if you haven't seen the show, it's about  7 people stranded on a tropical island and their fruitless attempts to get off. Since they are on a tropical island, they have an abundance of coconut so they make a lot of coconut cream pie.

I've never homemade coconut cream pie before, so I was scared... dun dun dun. I used to make coconut cream pie with instant pudding but not anymore, ever. One, this recipe was ridiculously easy and two it was waaaay better than instant pudding.

Aside from just liking coconut cream pie, I decided to make this recipe to use up left over coconut milk. I really debated on what to make with it, possibilities really are endless. But I obviously concluded with coconut cream pie and I am super glad I did! My recipe is adapted from Emeril's, so you can also check it out on here. If you make this, I promise you will be glad too.

Crust:
1/3 C. Melted Butter
1 1/2 C.  Crushed Graham Cracker
1/4 C  Sugar

Pulse enough graham crackers in a food processor to make 1 1/2 cups of fine crumble, about 1 sleeve. Combine all ingredients in a bowl until well mixed. Press into pie pan. Bake at 350 for 10 minutes.

Filling:
1 1/2 C. Whole milk
3/4 C.  Coconut milk
3/4 C. Sugar
3 Egg yolks
1/4 C. Cornstarch
1 tsp.  Vanilla
11/2 C. Coconut
1 Tbs Butter
Over medium heat, in a medium sized pot heat 2 cups of the milks and sugar, bring to a simmer. In a heat safe bowl whisk egg yolks. Temper the eggs with the hot milks, then add to the pot. In yet another container dissolve the cornstarch with the remaining milks, until it's a slurry, then add to pot. Bring the pot up to a boil then reduce to a simmer. Stir constantly for 4 - 6 minutes, until it becomes a creamy custard. Fold in vanilla, coconut and butter, mix well. Pour into pie crust and allow mixture to set and cool completely.

To serve, top with whipped cream or whipped cream and toasted coconut. MMM...mmm...mmm.