Recipe courtesy of The Neelys
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.

IDEAS YOU'LL LOVE

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Banana Cream Pie

Recipe courtesy of Food Network Kitchen

French Coconut Pie

Recipe courtesy of Trisha Yearwood

Coconut Cream Cake

Recipe courtesy of Anne Thornton

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking