Ingredients
-
Crust: 1.5 cups graham cracker crumbs, 1/3 cup melted butter, 2 tbsp sugar.
-
Custard: 2 cups whole milk, 4 egg yolks, 1/2 cup sugar, 2 tsp vanilla, 2 tbsp cornstarch.
-
Coconut Layer: 1.5 cups shredded coconut (toasted optional).
-
Topping: 2 cups mini marshmallows or 1 cup marshmallow fluff.
Instructions
-
Prepare the Crust:
-
Mix graham cracker crumbs, butter, and sugar.
-
Press into a greased 8×8 baking dish.
-
Bake at 350°F for 8 minutes; cool completely.
-
-
Make the Custard:
-
Heat milk in a saucepan until steaming (not boiling).
-
Whisk egg yolks, sugar, and cornstarch in a bowl.
-
Slowly temper eggs with hot milk, then return to saucepan.
-
Cook on low, stirring constantly, until thickened (5-7 minutes).
-
Stir in vanilla; cool slightly.
-
-
Add Coconut Layer:
-
Mix 1 cup coconut into custard or sprinkle toasted coconut over crust.
-
Pour custard over crust, spreading evenly.
-
-
Top with Marshmallows:
-
Arrange mini marshmallows evenly or spread fluff.
-
Optional: Torch or broil for 1-2 minutes for golden tops.
-
-
Chill and Serve:
-
Refrigerate for 2 hours to set.
-
Cut into 16 squares; garnish with remaining coconut.
-
Tips for Success
-
Stir custard constantly to avoid lumps.
-
Cool crust fully to prevent sogginess.
-
Use a sharp knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg