Ingredients for Coconut Pie W Pecan Graham Crust
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How to Make Coconut Pie W Pecan Graham Crust
- Preheat oven to 350°F (175°C).
- Make the crust: In a food processor, combine 1 ½ cups graham cracker crumbs, ½ cup pecan halves, ¼ cup brown sugar, and 6 tablespoons melted unsalted butter. Pulse until evenly moistened.
- Press the mixture into a 9-inch pie plate. Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely.
- Make the filling: In a large bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk, 1 cup granulated sugar (or to taste, adjust with artificial sweetener if desired), ¼ cup cornstarch, ½ teaspoon salt, and 2 large eggs.
- In a separate saucepan, bring 1 cup water to a simmer. Gradually whisk in ½ cup granulated sugar (or to taste, adjust with artificial sweetener if desired), until dissolved.
- Pour the sugar syrup into the coconut mixture and whisk until smooth.
- Pour the filling into the cooled crust.
- Bake for 50-60 minutes, or until the filling is set and the edges are lightly browned. Let it cool completely before refrigerating for at least 4 hours to allow the filling to fully set.
- Garnish with toasted coconut flakes or whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
138g
Fat
113g
Carbs
14g
