Aunt Jenny's Coconut Cream Pie
So yummy! 49
light cream (half&half)
pie shell (9 inch)
baked, 9 inch
(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 reheated 325-degree oven 15 or until firm and delicately browned.
Cool and store in refrigerator.
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.