White Chocolate Coconut Pudding Pie

White Chocolate Coconut Pudding Pie

Ingredients:

Pie Crust:

  • 12 Full Sheet Graham Crackers (1.5 crumbs)
  • 1/2 Cup @rindsnacks Dark Cocoa Sea Salt Coconut Crisps
  • 1/4 Cup Granulated Sugar
  • 8 Tbsp Unsalted Butter Melted

Pie Filling:

  • 4 Egg Yolks
  • 1 2/3 Cup Whole Milk
  • 1/4 Cup Heavy Cream
  • 1 1/4 Cup Granulated Sugar
  • 2 Tsp Coconut Extract
  • 1/4 Cup Cornstarch

Topping:

  • Whipped Cream
  • Toasted Coconut
  • @RINDSnacks Dark Cocoa Sea Salt Coconut Crisps

Instructions:

Pie Crust:

  • In a food processor, add in 12 full sheet of graham crackers, 1/2 cup@rindsnacks dark cocoa sea salt coconut crisps, 1/4 sugar and 8 Tbsp melted butter and pulse until in crumbs.
  • Pour into a 9 inch pie baking pan. Using a cup or spatula, press and flatten the crumbs evenly. Do the sides of the pie pan as well.
  • Bake for 10 minutes and allow it to fully cool.

Pie Filling:

  • In a large mixing bowl, mix the egg yolks, milk, heavy cream, sugar and coconut extract. Whisk until fully combined.
  • Pour into a pan and turn on the stovetop to medium high.
  • Whisk in the cornstarch until it’s fully combined. Continue to whisk until the pudding starts to thicken, about 3-5 minutes.
  • Once the pudding is thick and large bubbles are forming, remove from the heat.
  • Mix in the white chocolate chips until combined.
  • Next, mix in the butter until combined. Place a plastic wrap on top of the pie and refrigerate overnight.

Top with whipped cream, toasted coconut and RIND’s coconut crisps!

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