Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened coconut flakes
- ½ cup unsalted butter, melted
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ cup toasted coconut for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, coconut flakes, and melted butter. Press the mixture into a pie dish to form a crust.
- Bake the crust for 10 minutes, then remove from oven and let cool.
- In a saucepan, mix sugar, cornstarch, and salt. Gradually whisk in milk, then add the egg yolks and cook over medium heat, stirring constantly until thickened.
- Remove the mixture from heat and stir in vanilla extract. Pour filling into the cooled pie crust.
- Chill the pie in the refrigerator for at least 4 hours.
- Before serving, whip the heavy cream and powdered sugar until soft peaks form. Spread over the pie and sprinkle toasted coconut on top.
Notes
- Use fresh coconut for a richer flavor.
- For a vegan version, substitute with coconut cream and a plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg