Eddy Arnold's Coconut Cream Pie
List of Ingredients
1 9-inch fluted pastry shell
1 cup sugar
1/2 tsp. salt
2-1/2 tbsps. cornstarch
1 tbsp. flour
3 eggs, separated
3 cups milk
1 1/4 cups coconut, shredded
1 tbsp. butter
2 tsps. pure vanilla extract
1/2 tsp. cream of tartarRecipe
1. Bake pie shell in preheated 450* oven about 15 minutes, or until golden.
Set aside.
2. Mix together 2/3 cup sugar, salt, cornstarch and flour.
3. Beat egg yolks in separare bowl; gradually add milk
4. Gradually add egg-milk mixture to dry ingredients, beating well
5. Cook and stir custard over boiling water or over very low heat.
Stir custard constantly until it thickens.
6. Add 1 cup coconut, butter and 1 1/2 tsps. vanilla extract.
Cool.
7. Pour custard into baked pastry shell.
8. Prepare meringue by beating egg whites, remaining vanilla extract and cream of tartar until soft peaks form.
9. Gradually add remainging sugar, beating until egg whites are stiff and smooth.
10. Lightly pile meringue evenly over top of custard.
Sprinkle top with remaining coconut.
11. Bake in preheated 400* oven about 10 minutes, or until meringue is golden brown.
Cool
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