• Preheat oven to 350 degrees.
• Grease a pie pan.
• In a food processor, pulse graham crackers until crushed.
  12 Graham Crackers
• Slowly drizzle in butter while processor is on.
  5 Tablespoons Melted Butter
• Dump mixture into pie and press into bottom and sides.
• Bake for 10 minutes or until golden brown.
• Cool completely.
• In a medium sauce pan, whisk heavy cream, ¾ cup whole milk, coconut milk and sugar.
  ¾ Cup Heavy Cream, ¾ Cup Whole Milk + 1/3 Cup Divided, 1 Can Coconut Milk, ¾ Cup Sugar
• Bring to simmer, and whisk until sugar is melted.
• Add in chocolate chips. Stir until chocolate chips are completely melted.
  ½ Cup White Chocolate Chips
• In another small bowl whisk egg yolks.
  3 Egg Yolks
• Slowly add about ¼ cup of the hot milk mixture to eggs, bringing them up to temperature. Do this until about 1 cup of the milk is added.
• Whisk the eggs back into the hot milk mixture.
• In another small bowl whisk remaining cold milk and cornstarch.
  ¾ Cup Whole Milk + 1/3 Cup Divided, 1/3 Cup Cornstarch
• Slowly whisk back into the custard.
• Add vanilla.
  1 teaspoon Vanilla
• Simmer until thickened, about 4-5 minutes.
• Add in coconut.
  1 ¼ Cup Shredded Sweetened Coconut
• Cool for 10 minutes and pour in prepared crust.
• Cool and then place plastic wrap directly on the custard.
• Chill overnight.
• When ready to serve pipe or spread with whipped cream and sprinkle with toasted coconut.

Whipped Cream:

• In a stand mixer, add cream.
  1 Cup Heavy Cream
• Whisk on a medium-high speed until soft peaks form.
• Add sugar and vanilla.
  ¼ Cup Powdered Sugar, ½ teaspoon Vanilla

Toasted Coconut:

• Preheat oven to 350 degrees.
• Spread remaining ¼ cup coconut on baking sheet.
  1 ¼ Cup Shredded Sweetened Coconut
• Bake until toasted about 8 minutes.