Ingredients
Scale
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/3 cup white sugar
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 4 cups fresh blueberries (or thawed frozen)
Instructions
- Prepare the custard: In a small saucepan over medium heat, combine milk, egg yolks, sugar, and cornstarch. Whisk continuously until thickened and boiling. Stir in vanilla and butter, then refrigerate until cool.
- Make the crust: Preheat oven to 375°F. Mix graham cracker crumbs, coconut, sugar, and melted butter. Press into an 8 or 9-inch pie plate and bake for 7 minutes. Let cool.
- Prepare the blueberry topping: In a medium saucepan, combine one cup of blueberries with sugar, cornstarch, and water. Boil while stirring until thickened; remove from heat and stir in lemon juice and remaining blueberries.
- Assemble the pie: Spread chilled custard in the cooled crust and top with blueberry mixture. Refrigerate for at least three hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg