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