*  Exported from  MasterCook  *

                      Aunt Jenny's Coconut Cream Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies                             Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FILLING-----
   1      cup           Milk
   1      cup           Light (coffee) cream
   3      tablespoons   All-purpose flour
   1      tablespoon    Cornstarch
   2                    Eggs -- seperated
   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

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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Nutr. Assoc. : 0 0 0 0 0 0 0 0 2010 0 0 0 0