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Coconut Cream Pie - The Kitchen Magpie
Ingredients
- GINGERSNAP COOKIE CRUST
- 3 cups gingersnap cookies finely crushed up
- 2/3 cup melted butter
- COCONUT FILLING
- 1 1/3 cup white sugar
- 5 tablespoons cornstarch
- 2 teaspoon salt (omit if using salted butter)
- 4 1/2 cups coconut milk (9 Tbsp. Powder to 4 cups warm water)
- 4 large whole eggs & 4 large egg yolks OR 7 large whole eggs
- 2 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 2 cup unsweetened coconut lightly toasted
- WHIPPED CREAM TOPPING
- 3 cups whipping cream chilled
- 1/2 cup white sugar
- 2 cup toasted coconut
Chrome Extension
