While gathering recipes for Thanksgiving, my mother-in-law made a request for Carlo’s aunt: A Coconut Custard Pie. Since I had a little more than a pack of graham crackers laying around, I figured I’d make a graham cracker crust for it, but wanted it to be different.
The crust recipe is full of coconutty goodness, perfect for a coconut pie. However, it could be used with other fillings, such as chocolate pudding. Following the recipe below, I did my twist by adding toasted 1/2 cup of toasted almonds to the recipe. I also didn’t have any coconut extract around. So I used a teaspoon of sugar-free coconut syrup to the mixture. It turned out really well.
Here’s the recipe below which I got from Recipezaar.com. Try it out for yourself!!
Graham Cracker Coconut Pie Crust
- 11 whole graham crackers (to yield apprx. 1 1/3 cups crumbs)
- 1/8 stick unsalted butter, melted
- 1/2 cup sweetened flaked coconut
- 1 teaspoon pure coconut extract
- 1/8 teaspoon salt
- Preheat oven to 350-degrees.
- Place graham crackers in food processor and process until finely ground.
- Can also put them inside plastic bag and use a rolling pin to grind down by hand.
- Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
- Press mixture evenly across 9-inch pie plate.
- Bake crust until crisp, about 7 minutes.
- Let cool completely before filling.
- Crust may be tightly wrapped in plastic and frozen up to one month.