Aunt Jenny's Coconut Cream Pie
So yummy!
Yield
6 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | cup |
milk
|
|
| 1 | cup |
light cream (half&half)
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
seperated |
|
| 1 | teaspoon |
vanilla extract
|
|
| Meringue | |||
| 1 | cup |
coconut
flaked, divided |
*
|
| 1 | each |
pie shell (9 inch)
baked, 9 inch |
|
| 2 | each |
egg whites
(reserved from filling list) |
*
|
| 6 | teaspoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 237 | ml |
milk
|
|
| 237 | ml |
light cream (half&half)
|
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
seperated |
|
| 5 | ml |
vanilla extract
|
|
| Meringue | |||
| 237 | ml |
coconut
flaked, divided |
*
|
| 1 | each |
pie shell (9 inch)
baked, 9 inch |
|
| 2 | each |
egg whites
(reserved from filling list) |
*
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
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 reheated 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.
