Triple Shot Coconut Cream Pie

Ingredients

Crust:

• 1 sleeve (18) graham crackers
• 1/4 cup chopped pecans
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 6 tablespoons coconut oil, melted

Filling:

• 1/2 cup flour or 1/4 cup cornstarch
• 1 cup sugar
• 3 cups coconut milk
• 4 egg yolks, slightly beaten
• 2 tablespoons butter
• 3 tablespoons (1 shot) coconut rum
• 1 cup coconut

Topping:

• 1 tablespoon coconut
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F.
2. Place graham crackers and pecans in blender or food processor and pulse chop until mixture is fine. Stir in sugar and cinnamon. Add melted coconut oil and mix until incorporated. Press graham cracker mixture into a 9" pie plate. Bake in preheated oven for 6-9 minutes, or until edges turn golden. Allow crust to cool completely.
3. In medium saucepan, whisk together the flour or cornstarch and the sugar. Slowly add the coconut milk, whisking constantly to avoid lumps. Heat over medium heat until mixture starts to thicken and bubble. Beat 1 cup of the pudding into the egg yolks and then add the yolks to the pudding in the pan. Continue to cook for an additional 1 to 2 minutes. Remove from heat and stir in butter, coconut rum, and coconut. Pour coconut pudding into the cooled crust, place plastic wrap on top of the pudding and chill for several hours.
4. Spread one tablespoon coconut on a cookie sheet. Bake for 2-3 minutes in 350 degree oven, or until golden brown. Set aside.
5. Whip whipping cream with powdered sugar and vanilla. Top the chilled pie with the whipping cream and sprinkle with the toasted coconut.