Banaban Virgin Coconut Oil

Ingredients:

FILLING 
          1    cup  Milk
          1    cup  Light (coffee) cream
          3    tbl  All-purpose flour
          1    tbl  Cornstarch
          2     x  Eggs, seperated
          1    tsp  Vanilla
          1    cup  Flaked coconut, divided
          1     x  Baked pie shell, 9 inch

 MERINGUE           

          2    x  Egg White (reserved from Filling list
          6    tsp  Sugar
        1/2    tsp  Vanilla

 

Method:
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.