Aunt Jenny's Coconut Cream Pie Recipe

Serves 6

Ingredients:

  • Filling:
  • 1 cup milk
  • 1 cup light (coffee) cream
  • 3 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 2 egg yolks (reserve the whites for the meringue)
  • 1 tsp vanilla
  • 1 cup flaked coconut, divided
  • 1 baked pie shell, 9 inch
  • Meringue:
  • 2 egg whites
  • 6 tsp sugar
  • 1/2 tsp vanilla

    • Instructions:

    1. Scald milk and cream (heat until 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 to milk and cook 15 minutes, stirring constantly.
    4. Mixture should be thick and smooth.
    5. Lightly whisk egg yolks in a small bowl.
    6. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer.
    7. Cool and add vanilla and 1/2 cup coconut.
    8. Pour filling into pre-baked pie shell.
    9. Top with meringue and and sprinkle remaining 1/2 cup coconut over top.
    10. Bake in preheated 325-degree oven 15 or until firm and delicately browned.
    11. Cool and store in refrigerator.

    Meringue Directions:
    1. In a large mixing bowl, beat whites until stiff but not dry.
    2. Add sugar gradually, 1 tablespoon at a time, beating constantly.
    3. Add vanilla.
    4. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed.
    5. Bake as directed above.