- Level: Easy
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 31 g
- Saturated Fat
- 20 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 97 mg
- Sodium
- 226 mg
- Level: Easy
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 31 g
- Saturated Fat
- 20 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 97 mg
- Sodium
- 226 mg
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.
