Coconut Cream Pie Bars

1. Preheat the oven to 350°F. Line an 8x8 pan with parchment paper.
2. To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling.
3. In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined.
4. Add in the coconut milk and half-and-half; whisk until smooth and combined. Add in the egg yolks.
5. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, coconut flakes, and vanilla extract (and optional coconut extract if using for filling), whisking vigorously until combined.
6. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard, and let it rest for 30 minutes.
7. Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
8. For the whipped cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and 1 tsp coconut extract together on high speed until stiff peaks form, about 5-7 minutes.
9. Spread the whipped cream evenly over the pie and top with the toasted coconut.
10. Store leftovers covered in the fridge for up to 3 days.
11. To toast the coconut: Place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool before using.