|1 cup||Light (coffee) cream|
|3 tablespoons||All-purpose flour|
|1 cup||Flaked coconut, divided|
|1||Baked pie shell, 9 inch|
|2||Egg White (reserved from Filling list|
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 ¼ cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and ½ cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining ½ 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.
Random recipe of the day