Aunt Jenny s Coconut Cream Pie

Ingredients

FILLING 1 cup milk 1 cup light (coffee) cream 3 tbsp all-purpose flour 1 tbsp cornstarch 2 eggs, seperated 1 tsp vanilla 1 cup flaked coconut, divided 1 baked pie shell, 9 inch MERINGUE 2 egg white (reserved from filling li, st 6 tsp sugar 1/2 tsp vanilla	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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