Aunt jenny's coconut cream pie

Yield: 6 Servings

Measure Ingredient
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
2 Egg White (reserved from Filling list
6 teaspoons Sugar
½ 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 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.

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