Recipe courtesy of The Neelys

Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 8 servings
Ingredients: 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

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Level: Easy
Total: 2 hr 45 min

Prep: 25 min
Inactive: 2 hr
Cook: 20 min

Yield: 8 servings

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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.