Light and Airy Coconut Cream Pie | Amanda Messes Up in the Kitchen | Food52

Attention coconut lovers, this pie is for you! Food52's Amanda Hesser makes this light, fluffy, and wonderfully creamy dessert from Murielle Banackissa that features a Biscoff cookie crust topped with a rich vegan coconut custard that's tinged with rum (or aged tequila!) and airy whipped coconut cream. GET THE RECIPE ►► https://f52.co/3k0oHN1

PREP TIME: 7 hours
COOK TIME: 20 minutes
SERVES: One 9-inch pie

INGREDIENTS

Crust:
1/2 cup unsweetened shredded coconut
22 Biscoff cookies (175 grams)
1/4 teaspoon sea salt
6 tablespoons melted vegan unsalted butter
Coconut Cream Filling:
1 (14-ounce) can of full-fat coconut milk
1/2 cup unsweetened coconut beverage from a carton, or another non-dairy milk
1/3 cup cornstarch
1/4 cup granulated sugar
2 to 4 tablespoons dark rum
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract

Coconut Whipped Cream:
2 (14-ounce) cans of full-fat coconut milk
2 tablespoons confectioners’ sugar, plus more to taste
1 tablespoon dark rum
Toasted shredded coconut or coconut flakes, for serving

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