Recipe For Coconut Custard Pie With Graham Cracker Crust
Introduction
Are you a fan of coconut and custard pies? If so, you are in for a treat with this recipe for coconut custard pie with graham cracker crust. This pie is sweet, creamy, and has a delicious coconut flavor that will leave you wanting more. It is perfect for any occasion, from a family dinner to a holiday gathering.Ingredients
For this recipe, you will need:- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup shredded coconut
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/2 cup shredded coconut, toasted
Instructions
Preheat your oven to 375°F.
Make the crust:
In a medium bowl, mix together the graham cracker crumbs, 1/3 cup of sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool completely.
Make the filling:
In a medium saucepan, combine the shredded coconut, whole milk, heavy cream, and 3/4 cup of sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
In a separate bowl, whisk together the cornstarch and egg yolks until well combined. Gradually whisk in about 1 cup of the hot coconut mixture, then pour the egg mixture back into the saucepan with the remaining coconut mixture. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
Remove from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the toasted coconut and pour the mixture into the cooled graham cracker crust.
Bake and serve:
Bake the pie for 25-30 minutes, or until the filling is set and the top is lightly browned. Remove from the oven and let cool completely before serving.
Serve the pie chilled, topped with whipped cream and additional toasted coconut if desired.
