Grandma’s Coconut Cream Pie

Directions

1. 1
   For the Pie Crust: Click her for the crust recipe---->>>>PERFECT EVERY TIME 10 MINUTE PIE CRUST For the Coconut Pie Filling: In a mixer combine eggs, sugar and cornstarch. Using a whisk attachment beat on medium 5 minutes. While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil. While the mixer is still moving pour hot milk mixture into the egg mixture in thirds. Return all the ingredients to the saucepan. Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes).
2. 2
   Remove from heat, stir in vanilla.
3. 3
   Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours). Prepare pie crust as directed and bake using pie weights (I used dried beans). Cool completely. When custard mixture has cooled and thickened, add coconut and stir to combine. Spoon custard into cooled pie crust.
4. 4
   Add the delicious light and fluffy homemade whipped cream. Top with toasted coconut. Store in the refrigerator until ready to serve. For the Whipped Cream: In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.