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Aunt Jenny's Coconut Cream Pie

 

So yummy!
49

Yield

6

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 42742% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 292mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 1%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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