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Tunxis Hill Coconut Cream Pie




Source of Recipe


Internet


List of Ingredients




WHOLE WHEAT CRUST:
1-1/2 cups whole wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 cups milk
3 egg yoks, lightly beaten
3/4 cup flaked coconut
1 tablespoon butter or margarine
1-1/2 teaspoons vanilla extract

MERINGUE:
3 egg whites
1 cup marshmallow creme
1/4 cup flaked cocunut



Recipe



In a bowl, combine whole wheat flour, sugar and salt. Combine oil and milk; stir into flour mixture just until moistened (mixture will be crumbly). Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350º for 20 minutes. Cool on a wire rack. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in coconut, butter and vanilla until butter is melted. Pour hot filling into crust. In a mixing bowl, beat egg whites until soft peaks form. Gradually beat in marshmallow creme on high speed until stiff glossy peaks form. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350º for 12-15 minuts or until meringue is golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Yield: 6-8 servings.