Coconut and Passionfruit Cream Pie
['150 g plain sweet biscuits, crushed', '1/3 cup desiccated coconut, toasted', '100 g unsalted butter, melted', '1 1/2 cups heavy cream', '3/4 cup coconut cream', '"3 tablespoons confectioners sugar", 1 cup store-bought passionfruit curd', 'Fresh passionfruit pulp', 'to serve']
Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.
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