Coconut (Almond) Graham Cracker Crust

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 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


  1. Preheat oven to 350-degrees.
  2. Place graham crackers in food processor and process until finely ground.
  3. Can also put them inside plastic bag and use a rolling pin to grind down by hand.
  4. Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
  5. Press mixture evenly across 9-inch pie plate.
  6. Bake crust until crisp, about 7 minutes.
  7. Let cool completely before filling.
  8. Crust may be tightly wrapped in plastic and frozen up to one month.

4 Replies to “Coconut (Almond) Graham Cracker Crust”

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