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Ingredients
  • subheading: Crust:
  • 30 gingersnap cookies
  • ¼ cup sweetened shredded coconut
  • 5 tablespoons melted butter
  • subheading: Filling:
  • 3 cups half-and-half
  • 2 egg yolks
  • ½ cup sugar
  • ⅓ cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter
  • 1 ½ cups sweetened shredded coconut
  • Whipped cream, for topping
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