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1 Tasse | milk |
1 Tasse | Light (coffee) cream |
3 Esslöffel | all-purpose flour |
1 Esslöffel | cornstarch |
2 | Eggs separated |
1 Teelöffel | vanilla |
1 Tasse | coconut flakes divided |
1 | Baked pie shell, 9 inch |
2 | Egg White (reserved from Filling list |
6 Teelöffel | sugar |
1/2 Teelöffel | vanilla |
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.
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