Lots of experimentation went on in my kitchen last weekend… and this is the delicious result! The filling of this pie is just about as addictive as the inside of a Mounds or Almond Joy and the recipe couldn’t be easier, either. I think it tastes best a tad bit warm from the oven with a dollop of whipped cream. (Imagine drizzling it with chocolate and sprinkling toasted almonds on top!)
deep, pre-made graham cracker pie crust
3 egg yolks
1 can of evaporated milk (14 oz)
1 cup of evaporated milk
1 tsp coconut extract
1/2 tsp vanilla extract
2/3 cup of sweetened shredded coconut
Pre-heat oven to 350 degrees
Blend all ingredients for the filling and pour into graham cracker crust
Bake for 30-35 minutes until light golden and firm to the touch.
Serve with whipped cream.