Coconut Custard Pie


Units Scale
  • 1 1/2 tsps. of gelatin
  • 6 tbs. water
  • 1 cup sugar
  • 4 tbs. cornstarch
  • 1/4 tsp. salt
  • 2 cups milk
  • 1 cup coconut milk
  • 4 egg yolks
  • 2 tbs. vanilla
  • 1/2 cup shredded coconut – divided

For the Crust:

  • 1/2 cup walnuts – crushed
  • 810 graham cracker sheets
  • 5 tbs. butter, softened
  • 1 tbs. brown sugar


  1. Place all of the ingredients for the crust in a food processor and give a few good chops.
  2. Place the crust in a 9 inch pie plate and press the crust down with the back of a spoon.
  3. Place in the refrigerator while preparing the filling.
  4. In a small saucepan, sprinkle the gelatin over the water. Let the gelatin sit on the water to soften, about 1 minute. Warm over a gentle heat, stirring constantly, until the gelatin has melted, this will take about 2 minutes. Remove form the heat and set aside.
  5. In a small saucepan, stir together the sugar, cornstarch and salt. Stir in the milk, coconut milk, and the egg yolks until smooth. Stir, over a gentle heat, until the mixture begins to slightly bubble, and thicken. This will take about 6 – 8 minutes, continue to cook for 1 minutes more.
  6. Remove from the heat and stir in the dissolved gelatin, vanilla and ¼ cup of the shredded coconut. Spread the filling into the prepared crust.
  7. Gently, toast the last ¼ cup of shredded coconut in a small pan for about ½ minute to give it a little golden color. Sprinkle the toasted coconut over the filling.
  8. Place a piece of plastic wrap on directly on the filling and refrigerate until firm. This will take about 2 hours.


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