Shows
In the Kitchen
- Level: Easy
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 8 servings
Share This Recipe
- Level: Easy
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 20 min
- Yield: 8 servings
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.
Looking for Something Else?
Classes You May Also Like
Damaris Phillips
Coconut Cake
26m
Easy
CLASS
Seamus Mullen
Shepherd's Pie
23m
Intermediate
CLASS
24m
Easy
CLASS
Sarah Holden
Classic Lemon Meringue Pie
8m
Intermediate
CLASS
Take a Class on
Food Network Kitchen
38m
Easy
CLASS
JJ Johnson
Coconut Clam Chowder
28m
Easy
CLASS
Joanne Chang
Strawberry Slab Pie
32m
Intermediate
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
