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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

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