MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Aunt Jenny’s Coconut Cream Pie
  Categories: Pies, Desserts
       Yield: 6 Servings
    1.00 c  Milk
    1.00 c  Light (coffee) cream
    3.00 tb All-purpose flour
    1.00 tb Cornstarch
    2.00    Eggs, seperated
    1.00 ts Vanilla
    1.00 c  Flaked coconut, divided
    1.00    Baked pie shell, 9 inch
    2.00    Egg White (reserved from
            -Filling list
    6.00 ts Sugar
    0.50 ts Vanilla
   Scald milk and cream (heat until bubbles form at edges in the top of
   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.