Gingersnap Crusted Coconut Cream Pie

Gingersnap Crusted Coconut Cream Pie is a delectable dessert that combines the spicy flavor of gingersnaps with the creamy goodness of coconut. This dish is perfect for any occasion and is sure to impress your guests.
To make this delicious pie, you will need the following ingredients:

For the crust:

- 2 cups of gingersnap cookies, crushed
- 1/2 cup of unsalted butter, melted

For the filling:

- 1 can of coconut milk
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract

For the topping:

- 1 cup of whipped cream
- 1/4 cup of toasted coconut flakes
To start, preheat your oven to 350°F. In a mixing bowl, combine the crushed gingersnap cookies and melted butter until well mixed. Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Bake the crust for 10 minutes, then set aside to cool.
Next, in a saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust and refrigerate for at least 2 hours.
Before serving, top the pie with whipped cream and toasted coconut flakes. The result is a beautiful and delicious dessert that is sure to impress your guests.
This Gingersnap Crusted Coconut Cream Pie is a perfect combination of spicy and sweet flavors. The gingersnap crust adds a nice crunch to the creamy coconut filling, while the whipped cream and toasted coconut flakes provide a perfect finishing touch. This dish is perfect for any occasion and is sure to be a crowd-pleaser.
Type of dish: Dessert
Main ingredients: Gingersnap cookies, coconut milk, heavy cream