Crust: 1/3 cup melted butter
2-1/4 cups cookie crumbs
2/3 cup sugar
2-1/2 tbsp cornstarch
1 tsp salt
2-1/4 cups coconut milk
2 x-large eggs, whole
2 x-large egg yolks
1 tsp vanilla extract
2 tbls unsalted butter
1 cup unsweetened coconut, lightly toasted
1-1/2 cups whipping cream
1/4 cup sugar
1 tbls skim milk powder (optional)
1/2 cup unsweetened coconut, lightly toasted
For crust, grind gingersnap cookies finely, melt butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill.
For filling, stir sugar, cornstarch and salt together in a heavy-bottomed pot. 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 to 10 more minutes. Remove from heat and strain. Stir in vanilla, butter and coconut and stir until butter has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours.
For cream topping, whip cream to a medium peak, and whisk in sugar and skim milk powder (the skim milk powder stabilizes the cream). Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.