Photo: Coconut Cream Pie Recipe
Ingredients
Crust:
- 30 gingersnap cookies
- 1/4 cup sweetened shredded coconut
- 5 tablespoons melted butter
Filling:
- 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
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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By kelmick_919088
State College, PA
on April 02, 2013
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I, too, just made this for Easter! Doubled the recipe for two pies and it worked out fine. Forgot to add the toasted coconut atop the whipped cream - but no one complained. I really liked the gingersnap crust. I used Sweetzel's (made in Blue Bell, PA cookies, which are very gingery. There was more than enough for the crust and I'm thinking next time I might use extra ground cookie to sprinkle atop the whipped cream. This pie is so good! Kudos to the Neelys!
By meemee73
on April 02, 2013
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I also made this for Easter Sunday and everyone loved it. Even the person who didn't like coconut said that it was really good. It was so easy!! I did the same revision as the other reviewer and that was using the 1/2 vanilla and 1/2 coconut extract. My brother who loves coconut thought that using a teaspoon of just coconut extract would have been too much. I used a store bought pie crust and thought the gingersnap crust would have been too much. I will try a homemade graham cracker crust next time...recipe from a key lime pie that I also got from the FN. Definitely a keeper!!
By MichMLT04
Philadelphia, PA
on April 01, 2013
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I just made this for Easter Sunday (with two revisions and my family raved over it! They said it was so good. I'm not much of a pie person so you can't go by me. I will definitly make this again since they raved over it.
The two revisions I made - I used Nilla wafers instead of gingersnaps. The gingersnaps just didn't seem good to me. For the extract, I used 1/2 tsp of vanilla and 1/2 tsp of coconut.
Read all 33 reviews