Coconut Custard Pie

For the crust:
Preheat oven to 325 F. Mix the graham cracker crumbs and butter together in a medium sized bowl. Press this firmly onto the bottom and the sides of a 9-inch pie dish. Bake for 10 minutes at 325 F. Remove from oven and set it on a rack to cool. Increase oven temperature to 350 F.

For the custard:
First beat together the eggs, sugar, vanilla and salt in a large heat-safe bowl. Set aside. In a saucepan, whisk the coconut milk and cornstarch together until the cornstarch has dissolved. Heat the coconut milk over medium heat, stirring constantly to make sure the milk doesn’t burn. Once the mixture has thickened, slowly drizzle it into the egg mixture, beating constantly.

Pour this into the graham cracker crust and add the coconut flakes on top. Bake for 30-40 minutes on 350 F. Cool for at least 10 minutes before serving. Best served cold.

Adapted from the Coconut Custard Pie recipe on the label of a can of A Taste of Thai: Coconut Milk.