[X]

Home > Recipes > Coconut Cream Angel Pie

Coconut Cream Angel Pie Recipe

Coconut Cream Angel Pie Recipe photo by Taste of Home

Read reviews (28)

Rate recipe

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

[X]

Rate Coconut Cream Angel Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Coconut Cream Angel Pie

Coconut Cream Angel Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-28) of 28 reviews

Sort Reviews:

Reviewed on Dec. 29, 2010 by mollycansing

excellent

Reviewed on Oct. 29, 2010 by amysue75

LOVED it except I used graham cracker crust...Just my preference.. Awesome easy recipe..

Reviewed on Sep. 30, 2010 by Bleugerman

This is a very good recipe. I will definitely be making it again. I don't know what recipe olddutch was reading but there is nothing in here about a skillet. And if you cut the pieces bigger than you will get less than 8 servings. That is not hard to figure out.

The only thing I would do is add a little more coconut.

Reviewed on Sep. 20, 2010 by olddutch

2 ???

what skillet ??

8 servings from a 9"shell ???

what skillet ??

Reviewed on Sep. 04, 2010 by mxsandrax08

Awesome recipe, it was gone before it even cooled

Reviewed on Apr. 29, 2010 by tkarinas

Coconut cream angel pie is so simple to make and tastes so good, my family and I make it any time we have all the ingredients. It's a keeper and definitely going in my recipe box.

Reviewed on Apr. 25, 2010 by 5stew357

Family was happy with this and it is a keeper and easy to make. I made the filling in the mirco wave and very quick and easy.