Ingredients
Scale
Coconut Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/3 cup white sugar
- 6 tablespoons butter, melted
Filling:
Custard:
- 1 1/4 cups whole milk
- 2 large egg yolks, beaten
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Blueberries:
- 4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
- 1 cup water
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
- For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
- In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring (be careful not to cook to long!) . Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
- Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
- Slice and enjoy!!