- 1 1/2 cups graham cracker crumbs
- 3/4 cup shredded coconut
- 1 tablespoon brown sugar
- 1 stick (8 tablespoons) melted butter (I use salted butter.)
For the Custard:
- 3 cups milk*
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 5 egg yolks
- 2 cups shredded coconut
To make the crust: Combine graham cracker crumbs, coconut, brown sugar, and melted butter. Press the mixture onto the bottom and sides of a deep pie dish. Bake for 13-15 minutes at 350 degrees.
To make the custard: Bring the milk, sugar, vanilla, salt and cornstarch to a simmer over medium heat, whisking frequently so that the sugar and cornstarch dissolve. Once the mixture begins to bubble and thicken, reduce the heat. In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1/2 of the hot milk mixture into the egg yolks, starting with a slow drizzle. (Gradually incorporating the hot milk into the egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk mixture in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3 minutes, until thickened and smooth. Stir in the shredded coconut.
Pour the custard into the prepared crust. Cool for a few hours, until set.
Garnish with whipped cream and toasted coconut or crushed graham crackers before serving.