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Coconut Cream Angel Pie Recipe

Coconut Cream Angel Pie Recipe photo by Taste of Home

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Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. —Ginny Werkmeister, Tilden, Nebraska

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Coconut Cream Angel Pie Recipe

Prep: 30 min. Bake: 20 min. + chilling

Yield: 8 Servings

30 20 50

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. Yield: 8 servings.

Nutritional Facts 1 piece equals 342 calories, 15 g fat (8 g saturated fat), 92 mg cholesterol, 255 mg sodium, 46 g carbohydrate, trace fiber, 6 g protein.

Originally published as Coconut Cream Angel Pie in Taste of Home April/May 2009, p65

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Cream Angel Pie

Coconut Cream Angel Pie

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Reviewed on Jun. 04, 2012 by britsmom

very good recipe. for you people that said it didn't say boiling,well it did state bubbly,kind of the same thing.

Reviewed on Jun. 04, 2012 by mtappendorf

Yummy!

Reviewed on Dec. 29, 2011 by ljwalk

The recipe said nothing about "boiling" the meringue - don't know where that idea came from. It was delicious and I will be using this recipe often. We love coconut!!

Reviewed on Dec. 04, 2011 by lmmRobey

not sure what kathy was talking about boiling the meringue.........never saw that part... the rest was excellent!!

Reviewed on Nov. 23, 2011 by KathyMcDonald

Pie was delicious, however, I would make a different merringue as this one was tasteless. I had never made a merringue by boiling it before and prefer the "traditional" one.

Reviewed on Aug. 23, 2011 by junejmg

We love,love,love this pie!We love coconut so we had to try this pie.Its a keeper!!

Reviewed on Jul. 25, 2011 by mrichards1993

Very good and easy to make. I did make a slight change. Instead of using 1.5 tsp of vanilla extract in the filling I used .75 tsp of vanilla extract and .75 tsp of coconut extract. I will definitely make this again.

Reviewed on May. 04, 2011 by royella

Excellent pie recipe.....to olddutch what you are talking about has nothing to do with making the pie. The person who submitted the recipe said that was what her mom used years ago to make this pie.

Reviewed on Apr. 24, 2011 by Hondag!rl03

First time ive ever made coconut cream pie...thanks to the inlaws who LOVE that kind of pie. they said it was the best they've ever had! will continue to use this recipe to impress my them..and for myself as well! i never was a coconut fan until this! so simple yet very tasty!

Reviewed on Mar. 17, 2011 by Angelique177

My family loved this pie. I added some coconut extract to the custard and used a no-roll pie crust recipe (you mix and press into pie pan). From top to bottom is was delicious!

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