Coconut Cream Angel Pie

Photo by Susan M.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1/2

    cup sugar

  • 1/4

    cup cornstarch

  • 1/4

    teaspoon salt

  • 2

    cups whole milk

  • 3

    egg yolks, lightly beaten

  • 1/2

    cup flaked coconut

  • 1

    tablespoon butter

  • 1-1/2

    teaspoons vanilla extract

  • 1

    pastry shell (9 inches), baked

  • MERINGUE:

  • 3

    egg whites

  • 1/4

    teaspoon cream of tartar

  • 1/4

    teaspoon vanilla extract

  • 6

    tablespoons sugar

  • 1/4

    cup flaked coconut

Directions

In a small heavy saucepan, 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 the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell. 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 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

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