Coconut Cheesecake Pie

• Vegetarian

• Refrigerated

  • 2 Eggs plus 1 egg yolk

• Canned Goods

  • 1 (14 oz can Coconut milk, unsweetened

• Baking & Spices

  • 1 1/2 tbsp Flour
  • 3/4 tsp Salt
  • 7/8 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Coconut, unsweetened toasted
  • 1 Coconut

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 1 (8 oz package Cream cheese
  • 1/3 cup Sour cream

Found on tasteandtellblog.com

Description

Ingredients

• 1½ cups unsweetened coconut, toasted
• 1½ cups graham cracker crumbs
• 6 tablespoons butter, melted and cooled
• ¾ teaspoon salt
• 1 (14 oz) can unsweetened coconut milk (do not shake or stir)
• 1 (8 oz) package cream cheese, at room temperature
• ¾ cup plus 2 tablespoons sugar
• 1½ tablespoons flour
• 1 teaspoon vanilla extract
• 2 eggs plus 1 egg yolk
• ⅓ cup sour cream
• shaved coconut, for topping

Directions

• Preheat the oven to 350ºF.
• Place ½ cup of the coconut in a food processor and process until it is finely ground. Add the graham cracker crumbs, butter, and ¼ teaspoon of the salt. Pulse until the mixture is fully combined.
• Press the mixture evenly into a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.
• Open the coconut milk can and reserve ⅓ cup of the coconut cream that is at the top of the coconut milk. Whisk the remaining coconut milk and cream until smooth and blended.
• Wipe out the food processor, then add the cream cheese, ¾ cup of the sugar, the flour, vanilla and remaining ½ teaspoon of salt. Pulse until smooth. Add ½ cup of the mixed coconut milk, the eggs and the egg yolk. Pulse again until blended. Stir in the remaining 1 cup of coconut. Pour the mixture into the crust, and return to the oven. Bake until the pie is just set in the center, 35-40 minutes. Let the pie cool to room temperature.
• In a bowl, combine the reserved ⅓ cup coconut cream with the sour cream and remaining 2 tablespoons of sugar. Carefully spread the mixture on the top of the pie, then refrigerate until the pie is set, about 3 hours. Top with shaved coconut, if desired.