Aunt Jenny's Coconut Cream Pie

Recipe Ingredients

		Filling
1 cup	237ml	Milk
1 cup	237ml	Light - (coffee) cream
3 tablespoons	45ml	All-purpose flour
1 tablespoon	15ml	Cornstarch
2		Eggs - separated
1 teaspoon	5ml	Vanilla
1 cup	93g / 3.3oz	Flaked coconut - divided
1		Baked pie shell - 9 inch
		Meringue
2		Egg white - (reserved from, filling list)
6 teaspoons	30ml	Sugar
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

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 sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325F 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.

Source:
Reader Contest Winner, Sacramento Bee '97

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