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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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|Calories from Fat: 267 (54%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 379.7mg||117 %|
|Sodium 363.5mg||13 %|
|Potassium 272.3mg||7 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 39.5g|
|Protein 15.8g||23 %|
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Calories per serving: 494
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