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Coconut Cream Pie with Gingersnap Crust
Ingredients
  • subheading: Crust:
  • 6 ounces animal crackers
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • subheading: Filling:
  • 1 (13 ½-ounce) can coconut milk
  • 1 cup whole milk
  • ½ cup unsweetened shredded coconut
  • ½ cup granulated sugar
  • 1 tablespoon granulated sugar
  • 3/8 teaspoon table salt
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter cut into 2 pieces
  • 1 teaspoon vanilla extract
  • subheading: Whipped Cream and Garnish:
  • 1 ½ cups heavy cream (cold)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown
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