Coconut-Ginger Cream Pie

Last weekend, friends invited us to a thai-inspired cookout for Memorial Day (US). I wanted to bring a dessert with a twist, so I made this traditional pie with an updated flavor combination. It was delicious!



Coconut Ginger Cream Pie (with optional pineapple)

Crust:
Approx 7 oz Trader Joe’s Triple Ginger gingersnaps
1 stick butter, softened

Process gingersnaps in food processor until all crumbs. Add butter and process until mixed. Remove and press into 9 inch pie plate, being sure to go all the way up the side. Bake in a 350F oven for ten minutes, remove from oven and cool.

Filling:
3 large eggs
3 cups half and half
1/2 cup flour
3/4 cup sugar
3/4 cup coconut
2 tsp fresh grated ginger
2 Tbsp candied ginger, diced
1 tsp vanilla extract

Combine half and half, eggs, flour, and sugar in a medium saucepan and on medium heat, bring to a low boil, stirring almost continuously with a wire whisk. As it starts to thicken, stir more.
Remove from heat, add coconut, ginger, and vanilla and stir. Pour into pre-baked crust. Chill.

If desired, once pie is chilled, layer chopped fresh or drained canned crushed pineapple on top then top with whipped cream. Garnish with toasted coconut and mint leaves if desired. Chill and eat.

I stablized the whipped cream using this method-
2 cups whipping cream
1/4 cup confectioner's sugar
1 packet Knox unflavored gelatine
1/4 cup water

Sprinkle gelatine on water and bring to a boil in the microwave. Mix well and put in the refrigerator to cool.

Beat whipping cream with sugar until it starts to stiffen. Add COLD gelatin (Make sure it's cold but still liquid) and beat until stiff peaks form.