BASIL-MINT COCONUT CREAM PIE

I wanted a special new dessert for Easter this year. I came across this "Pie" recipe and I just had to 

give it a try. It was absolutely amazing. The ingredients makes the other ones taste better.

Rich, creamy, sweet, all together in this pie says to me "Hello Spring".

For the crust. Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse until moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate.

Bake in a preheated 350 degree oven for about 15 minutes. Transfer to a rack to cool.

To make the filling: clean out the food processor. Pulse the sugar and herbs until very fine.

The smell of Basil & Mint is so refreshing.

Grab a bowl and whisk together the eggs, 1/4 cup heavy cream, cornstarch 

and coconut extract until smooth and set aside.

Perfect and smooth.

Combine the coconut milk, 1/4 cup heavy cream and all but 2 tablespoons of

herb sugar in a sauce pan.

Cook over medium heat, stirring occasionally, until steaming, 5 minutes.

Whisk 3/4 cup of the hot coconut milk mixture into the eggs mixture, then pour

the egg mixture into sauce pan. Cook, stirring constantly with a wooden

spoon until the mixture is think like pudding, 3-5 minutes.

Pour you filling into the cooled pie crust.

#LoveThis Color.

Have a taste because it's Yummy!

Cover the filling with plastic wrap pressing it against the surface; refrigerate

until set, at least 6 hours. I did it over night.

For the topping add the remaining 1 cup heavy cream with the lime

and 1 tablespoon herb sugar to a bowl.

Mix until stiff peaks form.

Have a taste :)

Spread whip cream over the top of the pie.

We are not done yet :)

Toast up 3/4 teaspoon shredded coconut for topping.

Grab the rest of you herb sugar.

Tadah…Spring in a pie plate.

Lets have a slice.

Just a little taste before dinner to see if I can serve this. Wink Wink.

A bite for you. XO

And this is how I served my …

Basil-Mint Coconut Cream Pie

I think we need a Jelly Bean Mimosa now.

Hope you had a Lovely Easter.

INGREDIENTS

FOR THE CRUST

1/2 11- ounce box vanilla wafer cookies (about 45 cookies)

3 tablespoons sugar

4 tablespoons unsalted butter, melted

FOR THE FILLING AND TOPPING

1 cup sugar

1/4 cup packed fresh basil

1/4 cup packed fresh mint

2 large eggs

1 1/2 cups heavy cream

1/3 cup cornstarch 

1 teaspoon coconut extract

1 13.5 ounce can unsweetened coconut milk

3/4 teaspoon grated lime zest

Toasted shredded coconut, for topping

Enjoy!

P.S.

No Pie Throwing :)