Recipe courtesy of Gina Neely and Pat Neely
Coconut Cream Pie
Total:
2 hr 45 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 45 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Crust:
Filling:

Directions

Preheat the oven to 350 degrees F.

Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.

Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.

Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

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