Coconut Cream Pudding With Ginger Crust

1. 1

   Melt butter over low heat and stir in ginger and vanilla wafers.

2. 2

   Reserve 3 tsps of crumb mixture.

3. 3

   Press remainder in a 9 inch pie plate and chill while pudding is being made.

4. 4

   Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.

5. 5

   Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.

6. 6

   Remove from heat and stir in vanilla and coconut.

7. 7

   Transfer to a metal bowl set in a larger bowl of ice and water.

8. 8

   Stir until completely cooled and pour into crust.

9. 9

   Sprinkle reserved crumbs over.

10. 10

    Chill for 20 minutes before serving (pudding will be soft).

* Per serving · 4 servings · Values may vary.

No additional tips available.