COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

www.brighteyedbaker.com

I made this one easy by swapping out the traditional crust for a gluten-free graham style crust and I've gotta say, no regrets. The faster I can have pie sitting in my fridge, the better.

INGREDIENTS

– whole milk – arrowroot starch – sugar – egg yolks – butter – coconut extract

A silky & luscious coconut cream pie made easy with a no-bake graham cracker crust.

In a small bowl, combine 2 ⅛ ounces (¼ cup or 2 fluid ounces) milk with arrowroot starch and whisk until smooth.

1

In a separate, medium heat-safe bowl, combine the remaining 19 ⅛ ounces (2 ¼ cups or 18 fluid ounces) milk, sugar, and salt and whisk until smooth.

2

While whisking, slowly pour the egg yolks into the steaming milk mixture, continuing to whisk until smooth. Repeat with the arrowroot mixture, whisking constantly.

3

Continue to cook custard, stirring very frequently*** and scraping down the bottom and sides of the bowl as you stir. Whisk more often as the custard begins to thicken.

4

Remove from heat and whisk in butter until fully incorporated. Whisk in vanilla extract, coconut extract, and coconut flakes.

5

Swipe up for full recipe!

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