Aunt Jenny's Coconut Cream Pie

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Aunt Jenny's Coconut Cream Pie
Categories: Pies, Desserts
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
1.00 c Milk
1.00 c Light (coffee) cream
3.00 tb All-purpose flour
1.00 tb Cornstarch
2.00 Eggs, seperated
1.00 ts Vanilla
1.00 c Flaked coconut, divided
1.00 Baked pie shell, 9 inch

MMMMM--------------------------MERINGUE-------------------------------
2.00 Egg White (reserved from
-Filling list
6.00 ts Sugar
0.50 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.

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