Coconut Cream Pie in a Shortbread Crumb Crust

Name: Coconut Cream Pie in a Shortbread Crumb Crust
Ingredients: 8 ounces shortbread cookies (about 10 large shortbread cookies); 4 tablespoons coconut oil, melted; 3/4 cup granulated sugar; 3 tablespoons cornstarch; 1/2 teaspoon salt; 1 14 oz. can coconut milk (I used lite coconut milk); 3 large egg yolks, beaten; 1 cup sweetened flaked coconut; 1 teaspoon vanilla extract; 3 tablespoons coconut oil (or butter); 1 1/2 cups heavy cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla bean paste (can substitute extract); 1/4 cup sweetened flaked coconut, lightly toasted (to serve)

Coconut Cream Pie in a Shortbread Crumb Crust was pinched from <a href="http://www.barbarabakes.com/2013/01/coconut-cream-pie-in-a-shortbread-crumb-crust/" target="_blank">www.barbarabakes.com.</a>

INGREDIENTS

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8 ounces shortbread cookies (about 10 large shortbread cookies)

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4 tablespoons coconut oil, melted

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3/4 cup granulated sugar

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3 tablespoons cornstarch

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1/2 teaspoon salt

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1 14 oz. can coconut milk (I used lite coconut milk)

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3 large egg yolks, beaten

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1 cup sweetened flaked coconut

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1 teaspoon vanilla extract

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3 tablespoons coconut oil (or butter)

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1 1/2 cups heavy cream

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3 tablespoons powdered sugar

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1 teaspoon vanilla bean paste (can substitute extract)

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1/4 cup sweetened flaked coconut, lightly toasted (to serve)

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