Dairy-Free Gluten-Free Coconut Cream Pie

Yield: One 9-inch pie.

Ingredients

Crust

• 1 box gluten-free ginger snap cookies
• Approximately 1/3 cup melted dairy-free margarine

Coconut Filling

• 2/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon salt
• 2 1/4 cups coconut milk
• 2 whole large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free margarine
• 1 cup unsweetened coconut, lightly toasted

Directions

1. For crust, grind cookies finely and mix in melted margarine. Press into a high-sided 9-inch pie pan and chill until ready to fill.
2. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, margarine and 1/2 the coconut and stir until margarine has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely.
3. Sprinkle remaining toasted coconut on top as garnish.