MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aunt Jenny's Coconut Cream Pie
 Categories: Pies, Desserts
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 c  Milk
      1 c  Light (coffee) cream
      3 tb All-purpose flour
      1 tb Corn starch
      2    Eggs; seperated
      1 ts Vanilla
      1 c  Flaked coconut; divided
      1    Baked pie shell (9")

MMMMM--------------------------MERINGUE-------------------------------
      2    Egg white (reserved from
           -filling list)
      6 ts Sugar
    1/2 ts 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, corn starch, 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°F 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 tb 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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