Aunt Jenny's Coconut Cream Pie Recipe

• 1 c. Lowfat milk
• 1 c. Light (coffee) cream
• 3 Tbsp. All-purpose flour
• 1 Tbsp. Cornstarch
• 2 x Large eggs, seperated
• 1 tsp Vanilla
• 1 c. Flaked coconut, divided
• 1 x Baked pie shell, 9 inch
• 2 x Egg White (reserved from Filling list
• 6 tsp Sugar
• 1/2 tsp Vanilla

1. Scald lowfat milk and cream (heat till bubbles form at edges in the top of a double boiler, over simmering water.
2. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly.
3. Add in to lowfat milk and cook 15 min, stirring constantly.
4. Mix should be thick and smooth.
5. Lightly whisk egg yolks in a small bowl.
6. Continue whisking while pouring 1/4 c. warm lowfat milk mix over yolks; return yolk mix to double boiler and cook one minute longer.
7. Cold and add in vanilla and 1/2 c. coconut.
8. Pour filling into pre-baked pie shell.
9. Top with meringue and and sprinkle remaining 1/2 c. coconut over top.
10. Bake in preheated 325-degree oven 15 or possibly till hard and delicately browned.
11. Cold and store in refrigerator.
12. MERINGUE
13. DIRECTIONS: In a large mixing bowl, beat whites till stiff but not dry.
14. Add in sugar gradually, 1 Tbsp.
15. at a time, beating constantly.
16. Add in vanilla.
17. Pile lightly onto warm filling in baked pie shell and spread to edges so pie is completely sealed.
18. Bake as directed above.

milk, coffee, allpurpose, cornstarch, eggs, vanilla, coconut, pie shell, egg, sugar, vanilla

Taken from cookeatshare.com/recipes/aunt-jenny-s-coconut-cream-pie-71915 (may not work)