Oh the favorite of everyone! Unless you don't like coconut. But I happen to and everyone I know does,
too, so here's a go-to dessert for those times when you have to make something simple but tasty.
I get a little over the top with the whipped cream topping when it comes to mine, but hey, we all have our moments! lol
- Begin with the Crust
- 30 ginger snaps
- 1/4 cup shredded coconut
- 5 tbsp melted butter
Press the mixture into the pie plate using a measuring cup or small glass cup. Bake at 350 for 10 minutes, remove and allow to cool
Now the Custard
- 3 cups 1/2 and 1/2
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 tbsp unsalted butter
- 1 1/2 cups shredded coconut
- 1 tsp vanilla extract
- Add half and half to the egg yolks, sugar, cornstarch, and vanilla to a cold saucepan and which to smooth and starch is dissolved.
- Place on medium heat and bring to a simmer, whisking constantly as it thickens.
- Remove from heat and stir in the 2 tbsp of butter and the coconut.
- Pour into the shell and chill for a minimum of 2 hours, preferably overnight.
Top with whipped cream before serving.