Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| 1 cup | Light (coffee) cream |
| 3 tablespoons | All-purpose flour |
| 1 tablespoon | Cornstarch |
| 2 \N | Eggs, seperated |
| 1 teaspoon | Vanilla |
| 1 cup | Flaked coconut, divided |
| 1 \N | Baked pie shell, 9 inch |
| 2 \N | Egg White (reserved from Filling list |
| 6 teaspoons | Sugar |
| ½ teaspoon | Vanilla |
FILLING
MERINGUE
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.