- 1 c milk
- 1 c sweetened, flaked coconut
- 1 c light cream
- 1/2 c sugar
- 2 Tbsp corn starch
- 2 eggs, separated
- 1 tsp vanilla
- 1 pre-made pie crust
- 8 oz whipped cream
1Bake pie crust according to directions on package and cool completely.
2Place milk and light cream in a double boiler. If you can’t find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
3Add sugar and bring to a boil.
4Add 2 Tbsp cold water to corn starch. Stir well.
5In a bowl beat egg yolks until they are light.
6Add the corn starch mixture to the yolks. Mix well.
7Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
8Remove from heat. Add vanilla and coconut.
9Stir. Let stand 30 minutes.
10Pour into prepared crust.
11Cover with plastic wrap and chill 30 minutes or until set.
12Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).