Aunt Jakie's Coconut Cream Pie

{sidebar id=1}2/3 cups sugar
1/4 cups corn starch
3 tbsp. flour
1/2 tsp. salt
2 1/2 cups milk
2 eggs
2 tbsp. butter or margarine
1 tsp. vanilla
1 1/2 cups heavy cream
1 cup flaked coconut
1/2 cups apricot preserves
1 (9 or 10 inch) baked pie crust

1.  Mix sugar, cornstarch, flour, and salt in top of double boiler.  Stir in milk.  Cook over simmering water, stirring constantly, until mixture becomes very thick.  Cover and cook for 15 minutes longer.  Remove from heat.

2.  Beat eggs slightly in a small bowl; slowly add in 1/2 of hot mixture, then stir back into remaining mixture in double boiler.  Cook over simmering water, stirring constantly, for 3 minutes.  Remove from heat.  Stir in butter and vanilla.  Pour into bowl; cover and chill.

3.  Beat 1/2 cup cream until stiff.  Fold 1 cup coconut into chilled pudding, then fold in whipped cream.

4.  Whip the apricot preserves until soft.  Spread into pie shell.  Spoon filling on top.  Chill at least 2 hours.

5.  Just before serving, whip remaining cup of cream (you may choose to add a few tablespoons of sugar to cream) and spread on top of pie.  Garnish with remaining coconut.

Jakie (Pearce) Pepper

Written by :

mkwestmark