- 30 gingersnap cookies
- 1/4 cup sweetened shredded coconut
- 5 tablespoons melted butter
- 3 cups half-and-half
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- 1 1/2 cups sweetened shredded coconut
- Whipped cream, for topping
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.