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!