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Aunt jenny's coconut cream pie

Yield: 6 Servings MMM

Ingredients:

• 1 c Milk
• 1 c Light (coffee) cream
• 3 tb All-purpose flour
• 1 tb Cornstarch
• 2 Eggs seperated
• 1 ts Vanilla
• 1 c Flaked coconut divided
• 1 Baked pie shell
• 9 inch MMMMM--------------------------MERINGUE-------------------------------
• 2 Egg White (reserved from -Filling list
• 6 ts Sugar
• 1/2 ts Vanilla

Instructions:

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 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 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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