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Crust: 9" pie plate lined with double saran wrap
1) 2 cup (252g) graham crumbs
1) ¾ ½ cup (113g) unsalted butter, melted
2) 1 cup (100g) sweetened shredded coconut
3) 2 cup (434g) whole milk
3) 1 cup (210g) whipping cream
3) 60g granulated sugar
3) ¼ cup (31g) cornstarch
3) 2 large eggs
4) ¼ tsp. (1.5g) salt
4) 1 tsp. (4g) vanilla extract

Crust and Filling:

Filling Only:

Combine (1) and press onto the pie plate then refrigerate.

On the stove, toast shredded cocconut. Set aside. Reserve 2 tbsp. for topping.

In a large suace pan, heat (3) until mixture reaches 180F with constant stirring (about 9 minutes)

Remove from heat add in (4) and toasted coconut (2).

Pour into the prepared gramham crust. Refrigerate for at least 4 hours.