Preheat the oven to 350°F.

CRUST: Place the gingersnaps in a food processor and pulse until fine. In a small bowl, combine gingersnap crumbs and butter and mix until crumbs are fully coated. Press firmly to the bottom and up the sides of a deep dish 9 inch pie pan. Bake 10 minutes and let cool completely.

FILLING: In a medium saucepan, combine the half and half, egg yolks, sugar, cornstarch, and vanilla and mix until smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly. Once the mixture becomes thick like pudding, remove from heat and stir in 2 Tbsp. butter and 1 cup coconut.

Pour the mixture into the cooled pie shell and refrigerate for 2 hours or until set.

TOPPING: Using a stand or hand mixer, combine the whipping cream and sugar and beat over medium-high heat until stiff peaks form. Don’t over-beat! Set aside.

Meanwhile, place the remaining 1/3 cup coconut on a small baking sheet and broil on low for about 5 minutes. Check periodically to make sure coconut doesn’t burn. Broil until lightly browned.

Spread the whipped cream evenly over the pie filling and top with toasted coconut.

Refrigerate until serving.