Ingredients
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
- 8 - 10 graham cracker sheets
- 5 tbs. butter, softened
- 1 tbs. brown sugar
Instructions
- Place all of the ingredients for the crust in a food processor and give a few good chops.
- Place the crust in a 9 inch pie plate and press the crust down with the back of a spoon.
- Place in the refrigerator while preparing the filling.
- 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.
- 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.
- 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.
- 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.
- Place a piece of plastic wrap on directly on the filling and refrigerate until firm. This will take about 2 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
