Old Fashioned Coconut Cream Pie

My sister-in-law made this delectable dessert for Thanksgiving.  It was my first time having it and I have to say, I loved it!  You have got to try this recipe!

INGREDIENTS:
1 can coconut milk (can be found in the Asian foods section)
half and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup flaked coconut, toasted
1 tsp vanilla
1 tsp coconut extract
fresh whipped cream, lightly sweetened

Graham cracker crust:
12 whole rectangular graham crackers
1 stick butter, melted and slightly cooled
3 Tablespoons sugar

To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12 - 15 minutes.

CRUST:  Preheat oven to 325 degrees.  Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin.  Pour crumbs into a bowl and add sugar, stirring to combine.  Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.  Press the crumbs evenly in the bottom and up the sides of a 9 inch or 10 inch pie plate.  Bake for 13 - 15 minutes until the crust is just barely beginning to brown.  Remove from oven and cool completely before filling.

FILLING:  In a medium saucepan, combine half and half, coconut milk, egg yolks. sugar, cornstarch and salt.  Bring to a boil over medium-low heat, stirring constantly.  Mixture will become very thick.  Remove from heat, and stir in 3/4 cup of the toasted coconut, coconut extract and the vanilla extract.  Pour into baked and cooled pie shell and chill 2 - 4 hours or until firm.  Top with whipped cream and the remaining 1/4 cup of toasted coconut.

Source:  My Kitchen Cafe, www.mykitchencafe.blogspot.com