Title: Aunt Jenny's Coconut Cream Pie
Categories: Pie Dessert
Yield: 6 Servings
| FILLING |
| 1 | c | Milk |
| 1 | c | Light (coffee) cream |
| 3 | tb | All-purpose flour |
| 1 | tb | Cornstarch |
| 2 | | Eggs, seperated |
| 1 | ts | Vanilla |
| 1 | c | Flaked coconut, divided |
| 1 | | Baked pie shell, 9 inch |
| MERINGUE |
| 2 | | Egg White (reserved from Filling list |
| 6 | ts | Sugar |
| 1/2 | ts | Vanilla |
Scald milk and cream (heat until bubbles form at edges in the top of a
double boiler, over simmering water. In a small bowl, combine flour,
cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15
minutes, stirring constantly. Mixture should be thick and smooth. Lightly
whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup
hot milk mixture over yolks; return yolk mixture to double boiler and cook
one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling
into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2
cup coconut over top. Bake in preheated 325-degree oven 15 or until firm
and delicately browned. Cool and store in refrigerator. MERINGUE
DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry.
Add sugar gradually, 1 tablespoon at a time, beating constantly. Add
vanilla. Pile lightly onto hot filling in baked pie shell and spread to
edges so pie is completely sealed. Bake as directed above. By on