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Coconut: Aunt Jenny's Coconut Cream Pie

Source of Recipe

unknown


List of Ingredients

FILLING:
1 cup Milk
1 cup Light (coffee) cream
3 tablespoons All-purpose flour
1 tablespoon Cornstarch
2 Eggs -- separated
1 teaspoon Vanilla
1 cup Flaked coconut -- divided
1 Baked pie shell -- 9 inch

MERINGUE:
2 Egg White (reserved from -- Filling list
6 teaspoons Sugar
1/2 teaspoon Vanilla


Recipe

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 325ºF 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.