Milk Chocolate Coconut Cream Pie

For the crust:

1 1/4 cups of graham cracker crumbs

3 tablespoons of granulated sugar

1/3 cup of butter melted

For the custard:

2 cups of whole milk

1/2 cup of granulated sugar divided

1/4 teaspoon of kosher salt

2 egg yolks

1 egg

1/4 cup of corn starch

1 ounce of butter

1 1/2 teaspoon of vanilla extract

1/3 cup of milk chocolate chips

1/3 cup of shredded sweetened coconut

For the whipped cream:

1 1/2 cups of heavy whipping cream

3 tablespoons of granulated sugar

1. Combine graham cracker crumbs with sugar and butter and press firmly into the bottom and up the sides of a 9” pie pan. Bake at 350°F for about 8 minutes or until lightly golden brown.
2. In a heavy-bottomed sauce pan, combine the milk with 1/4 cup of sugar and salt. Dissolve the sugar and bring just to a boil. In a separate bowl whisk together the egg yolks, egg, remaining 1/4 cup of sugar, and cornstarch and beat until smooth. Temper the egg mixture by slowly streaming the hot milk into the egg, stirring constantly until the egg is warm. Add the egg mixture to the rest of the milk on the heat and continue to cook, stirring constantly until it comes to a boil and thickens. Remove from heat and stir in vanilla, butter, chocolate chips, and coconut until chocolate is melted thoroughly.
3. Pour hot custard into pie shell, cover and refrigerate until well chilled. Beat whipping cream with sugar until stiff peaks form and spread over pie. Top with toasted coconut and chocolate shavings if desired.