Coconut Cream Angel Pie

Coconut Cream Angel Pie
Coconut Cream Angel Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup sugar

  • 1/4

    cup cornstarch

  • 1/4

    tsp salt

  • 2

    cups whole milk

  • 3

    egg yolks lightly beaten

  • 1/2

    cup flaked coconut

  • 1

    tbsp butter

  • 1 1/2

    tsp vanilla

  • 1

    baked pastry shell

  • Meringue:

  • 3

    egg whites

  • 1/4

    tsp cream of tartar

  • 1/4

    tsp vanilla

  • 6

    tbsp sugar

  • 1/4

    cup flaked coconut

Directions

In a small heavy sauce pan combine the sugar, cornstarch and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer. Remove from heat. Stir a small amount of hot filling into the egg yolks, return the egg mixture into the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat, stir in coconut, butter and vanilla. Pour into prepared shell. Meringue: In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. Bake @ 350 for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: