Aunt jenny's coconut cream pie
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Aunt jenny's coconut cream pie
  Coconut    Pie    Creams  
Last updated 6/12/2012 1:05:25 AM. Recipe ID 30371. Report a problem with this recipe.
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      Title: Aunt jenny's coconut cream pie
 Categories: Pies, Desserts
      Yield: 6 Servings
      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

      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,
  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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Recipe ID 30371 (Apr 03, 2005)

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