Ingredients
– 1 cup of graham cracker crumbs
– 1/4 cup of unsweetened shredded coconut
– 1/4 cup of sugar
– 1/2 cup of unsalted butter, melted
– 2 cups of whole milk
– 1 cup of sweetened shredded coconut
– 3/4 cup of granulated sugar
– 1/4 cup of cornstarch
– 1/4 teaspoon of salt
– 2 large egg yolks
– 2 tablespoons of unsalted butter
– 1 teaspoon of vanilla extract
– Whipped cream for topping
– Additional shredded coconut for garnish
Equipment Needed
– Muffin tin
– Mixing bowls
– Whisk
– Small saucepan
– Measuring cups and spoons
– Plastic wrap
– Spatula
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). While the oven warms up, I quickly prepare the crust. In a mixing bowl, I combine the graham cracker crumbs, shredded coconut, sugar, and melted butter until it resembles wet sand. Then, I press this mixture firmly into the bottom and slightly up the sides of the muffin tin. It’s so satisfying to see the crust taking shape. Once that’s done, I pop it in the oven and bake for about 8 to 10 minutes until golden and fragrant. This crust is my secret weapon in making these pies truly scrumptious! (See the next page below to continue steps…)