Ginger snap crust, coconut filling and whipped cream. What's not to like. I got my inspiration for the crust from my addiction to Trader Joe's Triple Ginger Snaps and my new favorite ingredient coconut milk. I scoured the web for inspiration and combined quite a few recipes and techniques to come up with this. Sadly I can't remember the exact sites. —Judy at My Well Seasoned Life
Trader Joe’s Triple Ginger Snaps (if you don’t have a TJ’s regular ginger snaps are okay
Add ginger snaps to the bowl of a food processor and pulse until fine.
Pour finely ground ginger snaps into a bowl and toss with melted butter until the butter is evenly incorporated
Press into pie pan to form an even crust. I used a deep ceramic pie dish. Bake at 350 for 10 minutes.
While crust bakes, place ¼ cup of shredded coconut on a sheet pan and toast.
The crust and the coconut should be done at the same time.
Place ½ cup of milk into non-reactive sauce-pan. Whisk in corn starch until smooth.
Add remaining milk, coconut milk, yolks, sugar and vanilla and whisk until combined and no lumps of corn stark
Place pot on medium heat and simmer until thick, you must continue whisking the entire time the filling simmers.
Once the filling is thick like pudding stir in butter and coconut until fully incorporated.
By now the piecrust should be cool, add filling to the crust and distribute evenly.
Chill for at least two hours.
Once the pie is chilled, whip the heavy cream, sugar and vanilla until it has firm peeks. Add to a pastry bag with a star tip and pipe the whipped cream in your favorite design. Sprinkle with toasted coconut.