Coconut cream pie with mint and basil

Ingredients:

Cake

• Half a 300g package of vanilla wafer cookies (approximately 45 pieces)
• 3 tablespoons of sugar
• 4 tbsp (60 g) butter, melted

Filling and topping

• 1 cup of sugar
• 1/4 cup fresh green basil
• 1/4 cup fresh mint
• 2 large eggs
• 1.5 cups heavy cream
• 1/3 cup cornstarch
• 1/4 tsp coconut extract
• 1 can (400 ml) of unsweetened coconut milk
• 3/4 tsp grated lime zest
• Toasted coconut flakes, for topping

Preparation:

1. Prepare the cake layer. Preheat oven to 350°F (175°C). Process the cookies and sugar in a food processor until fine crumbs form. Add the melted butter and process until smooth. Pour the mixture into a 9-inch (22 cm) pie pan and press into the bottom and up the sides. Bake until set, about 15 minutes. Cool completely on a wire rack.
2. Prepare the filling. Wash the bowl of a food processor. Puree the herbs and sugar in the food processor. In a bowl, whisk the eggs, 1/4 cup heavy cream, cornstarch, and coconut extract until smooth. Combine the coconut milk, 1/4 cup heavy cream, and herb mixture in a saucepan, reserving 2 tablespoons; cook over medium heat, stirring occasionally, until steaming, 5 minutes. Stir 3/4 cup of the hot coconut mixture into the egg mixture, then pour the egg mixture into the saucepan. Cook, stirring constantly with a wooden spoon, until the mixture thickens like pudding, 3 to 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the mixture through with a rubber spatula. Pour the filling into the cooled crust. Place plastic wrap directly on the surface of the filling and refrigerate until set, at least 6 hours.
3. Remove the plastic wrap. Beat the remaining 1 cup heavy cream with the lime zest and 1 tablespoon herb sugar mixture with a mixer until stiff peaks form. Top the pie with the whipped cream; sprinkle with the remaining 1 tablespoon herb sugar and coconut.