How to make a decadent coconut cream pie, with toasted coconut and a creamy coconut filling with a gingersnap cookie crust. This is a from-scratch coconut cream pie!
To make the crust combine the ingredients in a bowl using just enough melted butter to make it stick together. Then press into a 9” pie plate or springform pan. Place in the fridge to chill.
Coconut Custard Filling
For the filling, stir the sugar, cornstarch and salt together in a heavy-bottomed sauce pot. Whisk in the coconut milk, whole eggs and egg yolks, making sure that there are no lumps.
Heat up the custard on low heat, whisking constantly for 5 minutes. Increase the heat to medium and continue whisking until the custard thickens and becomes glossy, which takes about 5 more minutes.
Remove from heat and if desired, strain through a sieve to remove any lumps. Stir in the vanilla, butter and coconut and stir until the butter has melted.
Pour immediately into the chilled pie shell, let it cool on the counter for 15 minutes, then chill completely in the fridge - around 4-5 hours.
Whipped Cream Topping
For the lovely and must-have cream topping, whip the whipping cream until peaks form, and then whisk in the sugar .
Top the coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish. Keep the pie in the fridge.