Gingersnap Crust
3/4 cup + 1/3 cup unsalted butter or WFN Expeller coconut oil at room temperature
1 cup golden WFN coconut sugar, packed
1/4 cup fancy molasses
3 large egg
1 cup WFN coconut flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
WFN coconut sugar, for coating

Coconut Filling
2/3 cup WFN coconut sugar
2 tablespoons of WFN Arrowroot
1 teaspoon salt
2 250 ml of WFN coconut milk
2 whole large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup unsweetened WFN coconut, lightly toasted

Cream Topping
2 250 ml of WFN coconut cream whipped
¼ cup of Organic Cane Juice powdered
2 teaspoons Pure vanilla
1/2 cup unsweetened WFN coconut chips, lightly toasted

1. For gingersnaps, preheat oven to 350 °F. Cream butter and sugar together until smooth. Stir in fancy molasses and beat in egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonful’s of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.
2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch spring form pans) and chill until ready to fill.
3. For filling, stir sugar, arrowroot and salt together in a heavy-bottomed sauce pan. 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. 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 whip coconut cream topping, whip 2 WFN 250 ml of coconut cream with electric beater with whisk attachment till thickened. Place in freezer for about 10-15 minutes, then take out and whip till peaks. Spread over coconut cream pic, make peaks with a spoon, then sprinkle with lightly toasted WFN coconut chips. Amazing!

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