Passion Fruit and Coconut Mousse Pie

Crush the cookies together with the butter in a blender until a uniform crumb forms.

Distribute the cookie base mixture onto the bottom of a springform pan.

Blend the passion fruit pulp, water, sweetened condensed milk, and coconut milk (only coconut milk) to ensure pure flavor.

Separately whip the heavy cream or crème fraîche until it is well aerated.

Mix the melted chocolate with the blended passion fruit mixture.

Hydrate the gelatin in water, heat it briefly in the microwave, and immediately incorporate it into the passion fruit mixture.

Gently fold the whipped heavy cream into the passion fruit cream, ensuring a velvety texture.

Add the shredded coconut to the mousse batter to create 'little flakes of joy'.

Pour the mousse over the cookie base in the pan and refrigerate for 8 hours to allow it to set completely.

While the pie chills, prepare the glaze: cook the passion fruit pulp with honey over low heat until the sauce thickens.

Remove the set pie from the pan and decorate with the passion fruit and honey glaze, according to your preference.