Coconut Cream Pudding with Ginger Crust Recipe

Directions:

1. Melt butter over low heat and stir in ginger and vanilla wafers.
2. Reserve 3 tsps of crumb mixture.
3. Press remainder in a 9 inch pie plate and chill while pudding is being made.
4. Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
5. Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
6. Remove from heat and stir in vanilla and coconut.
7. Transfer to a metal bowl set in a larger bowl of ice and water.
8. Stir until completely cooled and pour into crust.
9. Sprinkle reserved crumbs over.
10. Chill for 20 minutes before serving (pudding will be soft).