Aunt Jenny's Coconut Cream Pie

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.