Title: Coconut Cream Pie
Categories: Pies &, Pastry
Yield: 6 Servings

1 3/4 c Milk
3/4 c Sugar
1/2 ts Salt
3 1/2 tb Flour, all-purpose
2 tb Cornstarch
1 lg Egg
3 lg Egg yolks, beaten
2 tb Butter
1/2 ts Vanilla extract
1/4 ts Almond extract
1 c Flaked coconut, * see note
1/2 c Heavy cream
1 9 inch pie crust, baked
3 lg Egg whites

*If using fresh coconut, save 1 tablespoon of the coconut milk. Scald half
of the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix
flour, cornstarch, and 1 beaten egg and 3 beaten egg yolks with the
remaining milk; beat until smooth. Add a little of the hot milk and blend.
Combine both mixtures and cook over hot water in a double boiler until
thick, stirring constantly. Remove from heat and add butter and flavoring.
Beat with a wooden spoon until smooth. Add 3/4 cup of coconut (and the
tablespoon of coconut milk if using fresh coconut). Whip the heavy cream
and fold into the mixture. Pour mixture into the baked pie crust. Beat the
egg whites until foamy. Add remaining sugar and beat until stiff peaks
form. Smooth the meringue over the pie and seal to edges; sprinkle with the
remaining 1/4 cup coconut. Place in 450 degree oven until the coconut
begins to brown.
Posted to MC-Recipe Digest V1 #329

Recipe by: Jo Merrill

From: Martha Sheppard

Date: Wed, 04 Dec 1996 20:47:13 -0500