Coconut Cream Pie
INGREDIENTS
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Preheat oven to 350 degrees
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Ingredients:
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Crust:
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20 Midel gluten free ginger snap cookies
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4 GF shortbread cookies (I used Amy's pecan shortbread)
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1/4 cup toasted coconut (easily toast the coconut in a shallow pan on medium heat - watch closely so as not to burn - toast the topping coconut at same time)
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5 Tbsp melted butter
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Spray a 9" pie plate with non-stick spray.
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Pound or grind the ginger snap and shortbread cookies until a fine crumb. Add the toasted coconut and melted butter and mix together. Press into bottom and up sides of a 9" pie plate. Bake at 350 for 10 minutes and remove to cool.
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Pie:
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3 cups half and half
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2 large eggs, beaten
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1/2 cup sugar
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1/3 cup cornstarch
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1 1/2 tsp vanilla (I use clear)
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2 Tbsp butter
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1 cup sweetened shredded coconut
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Topping:
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1/2 cup shredded coconut, toasted
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Fresh whipped cream sweetened with vanilla
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