Recipe - Aunt Jennys Coconut Cream Pie

FILLING
1 cup Milk
1 cup Light (coffee) cream
3 tablespoon Allpurpose flour
1 tablespoon Cornstarch
2 Eggs, seperated
1 teaspoon Vanilla
1 cup Flaked coconut, divided
1 Baked pie shell, 9 inch

MERINGUE
2 Egg White (reserved from
Filling list
6 teaspoon Sugar
One half teaspoon Vanilla

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 One fourth cup
hot milk mixture over yolks; return yolk mixture to double boiler and cook
one minute longer. Cool and add vanilla and One half cup coconut. Pour filling
into prebaked pie shell. Top with meringue and and sprinkle remaining 1/2
cup coconut over top. Bake in preheated 325degree 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini