Coconut Cream Pie

First, make the crust. Preheat the oven to 350 degrees F (180 degrees C) and spray a 9 inch pie pan really well with cooking spray.

Then combine the Graham Cracker Crumbs (2 cups), Butter (3/4 cup), Granulated Sugar (3 Tbsp), Spiced Rum (as needed) and Ground Cinnamon (as needed) together in a bowl and stir them together really well to resemble wet sand.

Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden.

While it bakes, spread the Unsweetened Shredded Coconut (1 cup) out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.

While they cool, make the coconut cream. Combine the Kemps Half & Half (3 cups), Eggs (2), Granulated Sugar (3/4 cup), All-Purpose Flour (1/2 cup), Coconut Extract (as needed) and Salt (1 pinch) together in a medium sauce pan.

Whisk it all together thoroughly, then heat it on the stove over low heat. Stir it constantly while it warms up, then slowly increase the heat to medium low after 3-4 minutes.

Once it starts to bubble and thicken, keep stirring it constantly to let it cook for a couple of minutes. Then take it off of the heat and stir in 3/4 cup of the toasted shredded coconut. Reserve the rest of the coconut to top the pie.

Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of Whipped Cream (to taste) and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!