Ingredients
Units
Scale
Crust
- 8 ounces (by weight) crushed graham crackers
- 4 ounces melted butter
Custard
- 2 cups heavy whipping cream
- 4 ounces granulated sugar
- 2 large, room temperature eggs, lightly whisked
- 3 egg yolks at room temperature, lightly whisked
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 4 cups shredded coconut (sweetened or unsweetened – it’s your choice!)
Instructions
- Move an oven rack to the middle position and preheat the oven to 325 degrees F.
- In a large bowl combine the graham crackers and melted butter. Spray an 11-inch tart pan or pie pan with cooking spray and press the mixture evenly into the pan. Blind bake for 5-10 minutes then set aside.
- Meanwhile, in separate mixing bowl, add the remaining ingredients and whisk to combine. Pour the mixture into the prepared pie pan over graham cracker crust and bake for 25 minutes.
- Remove the tart from the oven and let it cool on a wire rack.
- Serve warm on its own or with vanilla ice cream and a dash of cinnamon.
Notes
- Oven temperatures vary and tend to fluctuate, so keep a close eye to avoid overcooking,
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Oven
- Cuisine: Caribbean
- Diet: Vegetarian
