Pineapple and Coconut Cream Pie

This tropical-inspired pie features a creamy coconut filling topped with sweet pineapple chunks.

Ingredients - Serves 8

In a saucepan, combine the coconut milk, sweetened condensed milk, and cornstarch. Whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the vanilla extract.
Pour the coconut filling into the graham cracker crust.
Refrigerate for at least 2 hours, or until set.
Top the pie with pineapple chunks.
Spread whipped cream over the pineapple layer.
Sprinkle toasted coconut flakes on top.
Refrigerate for another 1 hour before serving.
Slice and enjoy!