1 ½ cups (375 mL) graham cracker crumbs
7 tbsp (105 mL) butter, softened
3 tbsp (45 mL) crushed walnuts
2 tbsp (30 mL) Thai Kitchen Spicy Thai Mango Dipping Sauce
1 package (250 g) cream cheese, room temperature
½ cup (125 mL) butter, softened
1 cup (250 mL) icing sugar
1 banana, sliced
½ can (398 mL can) crushed pineapple, drained
1 can (400 mL) Thai Kitchen Premium Coconut Milk, liquid removed (Place can in fridge overnight to allow the liquid and coconut milk to separate, it’s important that this is chilled properly before using)
2 tsp (10 mL) Club House Pure Vanilla Extract
10-12 strawberries, sliced
Mix crumbs and 7 tbsp (105 mL) butter with a spoon until well blended. Press into a 9-in (23 cm) pie plate. Bake for 10 minutes at 350°F (180°C) and then set aside to cool.
Turn oven to broil and arrange crushed walnuts on a baking sheet lined with parchment paper. Drizzle 2 tbsp (30 mL) Thai Kitchen Spicy Thai Mango Dipping Sauce on the walnuts and broil for 3-5 minutes, stirring once. Remove from oven and set aside to cool.
Beat softened cream cheese, ½ cup (125 mL) butter and icing sugar. Spread on cooled graham cracker crust.
Top cream cheese layer with crushed pineapple and sliced bananas.
Next, spoon the contents of one can (chilled overnight in the fridge) Thai Kitchen Premium Coconut Milk (do not use the liquid in the can) into a well-chilled mixing bowl. Mix at high speed until fluffy and light with peaks (about 3-5 minutes). Add in vanilla.
Top the pie with the coconut milk whipped cream, sliced strawberries and finally the candied walnuts. Serve immediately or chill in the fridge for your guests!