Coconut Cream Angel Pie
By Jacky H
Ingredients
- Meringue:
- 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
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla
- 6 tbsp sugar
- 1/4 cup flaked coconut
Details
Preparation
Step 1
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.
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