Recipe by Peter Tiessen

This no-bake pie will be a knock-out punch at any dinner party, and great for Mother's Day! At my house I've got only one rule when it comes to pie...I don't share.

Yields: 8 servings
 

Ingredients

Coconut Filling

  • 2/3 cup Cane Sugar
  • 2 1/2 T cornstarch
  • 1/2 t salt
  • 2/14 cup coconut milk
  • 2 large eggs
  • 1 Vanilla Beans, scraped
  • 2 T Coconut Oil
  • 1 package Tropical Mix (coconut only - ground)

Cream Topping

  • 2 cups whipping cream
  • 1 Vanilla Bean, scraped
  • 1/4 cup icing sugar

Gingersnap Crust

  • 3/4 plus 1/2 cup unsalted butter
  • 1 cup Cane Sugar
  • 1/4 cup molasses 
  • 1 large egg
  • 2 1/4 cup all-purpose flour
  • 2 t baking powder 
  • 1/2 t salt
  • 2 t grated fresh ginger 
  • 1 t Cinnamon
  • 1/2 t Nutmeg
  • 1/2 t Cloves
  • Cane Sugar (to coat)

 

method

For gingersnaps, preheat oven to 350 ºF. 

Cream butter and sugar together until smooth. Stir in molasses and beat in the egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.

For crust, grind cooled cookies finely and measure out 2 ½ cups of crumbs. Melt remaining ½ cup butter and stir into crumbs. Press into a 9-inch springform pan and chill in freezer until ready to fill.

For filling, begin by lightly toasting the ground coconut. In a separate heavy-bottomed saucepot stir sugar, cornstarch and salt together. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, coconut oil and toasted coconut and stir until melted and incorporated. Let cool on the counter for 5-10 minutes then pour into pie shell. Cover the top of the custard with plastic wrap to avoid a skin from forming. Allow to chill completely before topping with cream, at least 4 hours.

For cream topping, whip cream to medium peaks, and whisk in sugar and vanilla. Top coconut custard with whipped cream and garnish with additional coconut flakes. To remove from the springform pan, run a small palette or paring knife around the edge to avoid tearing of the crust. 

Enjoy!

No bake coconut cream pie recipe
vanilla package
tropical dried fruit package
cloves jar
cane sugar package
ceylon cinnamon jar
nutmeg jar