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.
