Coconut Cream Pie with Gingersnap Crust
INGREDIENTS
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Crust:
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30 gingersnap cookies
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5 Tbsp. salted butter, melted {Look for the REAL® Seal!}
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Filling:
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3 cups half and half {Look for the REAL® Seal!}
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2 egg yolks
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1/2 cup white sugar
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1/3 cup cornstarch
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1 tsp. pure vanilla extract
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2 Tbsp. salted butter {Look for the REAL® Seal!}
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1 cup sweetened shredded coconut
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Topping:
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1 cup whipping cream {Look for the REAL® Seal!}
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2 Tbsp. white sugar
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1/3 cup sweetened shredded coconut
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