A general rule is that a 9-inch pie, calls for about 7 ounces or 1 1/2 cups of crumbs (ground in a food processor or finely crushed in a zippered plastic bag with a rolling pin), 4 to 8 ...

Stir in 2 Tbsp. virgin coconut oil, melted, until mixture is smooth, then fold in ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton’s kosher salt and reserved ½ cup toasted coconut.

Preparation 1. Grease a 9-inch pie plate with cooking spray. 2. In a large mixing bowl, combine the ground wafers, sugar and melted butter with a flexible spatula.

How to make no bake coconut cream pie This 15-Minute Coconut Cream Pie recipe from BiggerBolderBaking.com utilizes a homemade graham cracker crust that hardens in the fridge instead of the oven.

This delicious pie happens to be 100% dairy-free in addi­tion to being 100% insanely delicious. The crust comes together in a snap using Medjool dates, shredded coconut and pecans, forming a base ...

Preheat the oven to 375°. Line the crust with parchment paper and fill with pie weights or dried beans. Cover the rim with strips of foil and bake in the lower third of the oven for about 20 ...

Make the filling . In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin. In a medium saucepan, combine the remaining 1 1/4 cups of coconut milk with 1/2 cup of the heavy cream.

Coconut cream pie My version of this pie has a rich coconut flavour and an Aussie twist or two. Instead of a pastry base, I have decided to use biscuits, Anzac biscuits of course.