Coconut Cream Pie (Patrick and Gina Neely) |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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 |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
|
|