Coconut Cream Pie

Ingredients

• 2 tablespoons butter 
• 5 tablespoons butter melted
• 0.3 cup cornstarch 
• 2  egg yolks 
• 30  gingersnap cookies 
• 3 cups half-and-half 
• 0.5 cup sugar 
• 0.3 cup coconut or shredded sweetened
• 1.5 cups coconut or shredded sweetened
• 1 teaspoon vanilla extract pure
• 8 servings whipped cream for topping

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• whisk
• pie form

Directions

1. Preheat the oven to 350 degrees F.
2. Process the gingersnaps in a food processor until fine.
3. 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.
4. Bake 10 minutes and let cool completely.
5. 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.
6. 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.
7. Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set.
8. 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.