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Recipe Name: Aunt Jenny's Coconut Cream Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Milk
1 Cup(s) Light, coffee cream
3 Tablespoon(s) All-Purpose Flour
1 Tablespoon(s) Cornstarch
2 Eggs, seperated
1 Teaspoon(s) Vanilla
1 Cup(s) Flaked coconut, divided
1 Baked pie shell, 9 inch
2 Egg White, reserved from
Filling list
6 Teaspoon(s) Sugar
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. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 207
Calories From Fat: 108
Total Fat: 12.6g
Cholesterol: 29.7mg
Sodium: 94.3mg
Potassium: 180.9mg
Carbohydrates: 19.4g
Fiber: 1.5g
Sugar: 11.7g
Protein: 4.5g

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