Aunt Jenny's Coconut Cream Pie

Yields:	6 servings
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	Preparation	45 minutes
	Cooking	15 minutes
	Ready In	60 minutes

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Ingredients


Filling
1	cup	milk
1	cup	light cream
3	tablespoons	flour, all-purpose
1	tablespoon	cornstarch
2	large	eggs	seperated
1	teaspoon	vanilla extract
1	cup	coconut	flaked, divided
1	each	pie shell (9 inch)	baked, 9 inch

Meringue
2	each	egg whites	(reserved from filling list)
6	teaspoons	sugar
1/2	teaspoon	vanilla extract

Directions

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 reheated 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.