Great Grandma’s Coconut Cream Pie

by Sheryl

I had a very awesome childhood because of my grandma! She cooked and baked pretty much everything that I wanted to eat. Well, I was her favorite grandchild. She taught me everything I know in the kitchen so what better way to thank her but to bake the same cake she used to bake for me. This was her favorite. I know why, because the flavors will immediately tell you that it deserves to your favorite! By the way, always toast the coconut flakes for the garnish. It is the best! Have fun with this recipe. I hope it brings a smile to your face!

Ingredients

1 cup of milk
1 cup of sweetened, flaked coconut
1 cup of light cream
1/2 cup of sugar
2 tablespoons of corn starch
2 eggs, separated
1 teaspoon of vanilla
1 pre-made pie crust
8 oz whipped cream

How to make Great Grandma’s Coconut Cream Pie

Step 1: Follow the instructions on the pie crust package and let it sit to cool.

Step 2: Pour light cream and milk in a double boiler. If light cream is not available, you can mix 3 tbsp of melted butter and 1 cup of whole milk. Whisk until creamy.

Step 3: Adf in the sugar and let it boil.

Step 4: Crack eggs. Separate egg yolk from white. Pour the egg yolk into a small bowl, beat until creamy.

Step 5: In the same bowl with the egg yolk, add the corn starch and whisk until well-mixed.

Step 6: Pour the egg mixture into the double boiler with the milk mixture. Cook for 5 minutes while stirring continuously.

Step 7: Turn off the heat and add the coconut and vanilla.

Step 8: Stir until the coconut and vanilla are well combined with the rest of the ingredients. Let it sit for 30 minutes.

Step 9: Pour the batter into the cooked crust.

Step 10: Let it cool for about 30 minutes covered with plastic wrap.

Step 11: Remove the cover and spread coconut flakes and whipped cream. (Toast the coconut flakes for additional flavor.) Enjoy!

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