Fried Pies & Fireflies: Coconut Cream Pie with Gingersnap Coconut Crust

At work, we had our monthly birthday party/
team meeting/any excuse to eat today....:)

One of our co-workers favorite dessert is Coconut Cream Pie,
so I tried to come up with an old-fashioned
homemade version for him.

It turned out majorly delicious!
I hope you enjoy!

Coconut Cream Pie with Gingersnap Coconut Crust

Crust:
30 gingersnap cookies
1/4 cup sweetened shredded coconut
5 tablespoons melted butter

Coconut Custard Filling:
3 cups heavy whipping cream
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

Preheat the oven to 350 degrees F.
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.

Add the whipping cream, egg yolks, sugar, cornstarch,

and vanilla to a saucepan 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 the

2 tablespoons butter and 1 cup coconut.

Pour the thickened mixture into the cooled pie shell

and refrigerate for 2 hours or until set.

When pie is cool, make your whipped cream topping below.
Spread over filling.

Add the remaining 1/2 cup coconut to a baking sheet

and toast in the oven for 5 minutes on 350 degrees.
Cool completely.

Top the pie with the toasted coconut before serving.

Whipped Cream Topping

1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut
Combine cream, sugar, and vanilla.

Whip until light and fluffy. Spread on top of chilled pie.

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The awesome crust ingredients...

Crush the cookies in a food processor until they are fine crumbs...
add the melted butter and the coconut...

Mix together thoroughly and place in the pie plate and press along bottom and up the sides...

Bake 350 degrees for 10 minutes and cool completely...

Meanwhile, get these filling ingredients ready to go...

In your saucepan, combine the whipping cream,
cornstarch, egg yolks and vanilla...

Whisk all the ingredients until the cornstarch is dissolved...

Place over medium heat....
simmering until the pudding mixture is thickened...
whisking constantly...
be careful not to scorch or you'll have to begin all over...
you may want to cook over a double boiler...

When thickened, remove from heat and add the butter...
stir until melted and add the coconut...