Coconut Cream Pie

(taken from Foodnetwork.com)

Ingredients

Crust:

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

Filling:

• 3 cups half-and-half
• 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
• Whipped cream, for topping

Directions

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 half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat 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 2 tablespoons butter and 1 cup coconut.
Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Texas Sheet Cake

1 C. butter softened
4 T. cocoa
1 C. water
2 C. flour
2 C. sugar
1/2 C buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 eggs beaten
dash of salt

Heat butter, cocoa, and water. Bring to a boil. Pour over flour and sugar. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt. Mix well. Bake at 400 for 15-20 minutes in a greased jelly roll pan.

Frosting
1/2 C. butter
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 C. powdered sugar

Melt butter. Add cocoa, vanilla, and milk. Bring to a boil. Remove from heat and add powdered sugar. Mix well. Frost cake while hot.