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If making a Gluten Free pie shell, prebake your crust. Allow it to cool before proceeding with making the pie.
Add the eggs, sugar, and coconut creams to a bowl and whisk together.
Pour the egg and coconut cream mixture into a medium stockpot over medium heat.
Whisk together the cornstarch and water to form a slurry.
Pour the cornstarch slurry into the egg mixture and continually whisk over medium heat until it thickens. It takes 10-15 minutes on the stove for the mixture to thicken. Cook until it solidly coats the back of a spoon.
Once thickened stir in your coconut flakes and coconut extract.
Pour the coconut custard into the prepared crust.
Cover with plastic wrap and allow the pie to refrigerator for at least 6 hours.
To serve top with whipped cream and extra coconut flakes.
Add your graham crackers to a food processor and blend until they form a fine sand.
Melt your butter.
Add the graham cracker crumbs, sugar, and melted butter to a bowl and stir to combine. It should resemble wet sand.
Pour the crumb mixture into an 8" or 9" deep pie pan. Press down to form the crust. The bottom of a measuring cup works well for this.