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Aunt Jenny's Coconut Cream Pie

Courses: Dessert, Pies
Serves: 6 people

Recipe Ingredients

  Filling
1 cup 237mlMilk
1 cup 237mlLight - (coffee) cream
3 tablespoons 45mlAll-purpose flour
1 tablespoon 15mlCornstarch
2   Eggs - separated
1 teaspoon 5mlVanilla
1 cup 93g / 3.3ozFlaked coconut - divided
1   Baked pie shell - 9 inch
  Meringue
2   Egg white - (reserved from, filling list)
6 teaspoons 30mlSugar
1/2 teaspoon 2.5mlVanilla

Recipe Instructions

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 sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325F 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.

Source:
Reader Contest Winner, Sacramento Bee '97

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