Coconut Cream Pie

• 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

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.
4. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan.
5. Bake 10 minutes and let cool completely.
6. 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.
7. Place on medium heat and bring to a simmer, whisking constantly while it thickens.
8. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
9. Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set.
10. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes.
11. Top the pie with whipped cream and toasted coconut before serving.

cookies, coconut, butter, egg yolks, sugar, cornstarch, vanilla, butter, coconut, cream

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/coconut-cream-pie-recipe.html (may not work)