This Grandma’s Coconut Cream Pie truly is the best! A cool and creamy pie perfect for summer entertaining. Grandma sure could bake some amazing desserts. Many of her recipes were passed down over the years, and are still cherished to this day.
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 pie crust
8 oz whipped cream
Bake pie crust according to directions on package and cool completely.
Place milk and light cream in a double boiler. Add sugar and bring to a boil.
Add 2 Tbsp. cold water to corn starch. Stir well.
In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
Add egg mixture to the milk mixture in the double boiler.
Cook for 5 minutes, stirring constantly.
Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
Remove plastic wrap. Cover with whipped cream.