[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

(1-10) of 28 reviews

Sort Reviews:

Reviewed on Apr. 11, 2013 by hassall

I have made this twice already in the last week. Delicious !!! Everybody loved it!

Reviewed on Apr. 09, 2013 by redmonc1

I have tried many times to make this type of cream pie, and always it was runny. Not this time. The pie turned out perfect. Thank you so much for sharing.

Reviewed on Mar. 20, 2013 by TJKCW

i LOVE LOVE LOVE LOVE COCOANUT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Reviewed on Mar. 02, 2013 by jcvinnie

Really good coconut pie with less sugar than most. However, I added more coconut to the filling.

Reviewed on Jan. 11, 2013 by igtoh

I don't like it too sweet so I used Splenda for Baking and whipped cream instead of the meringue. Best coconut pie i ever ate.

Reviewed on Dec. 30, 2012 by lindako

This recipe is like one my family has used for over 40 years. The only difference is the amount of sugar used. The filling is also great for banana cream pie, just omit the coconut and coconut flavoring.

Reviewed on Dec. 17, 2012 by marian08

This is delicious and no where in the recipe did it say to boil the meringue. Meringue is always whipped in a mixer. Read the recipe through again and again and be sure you understand it before starting to make it. I think that is the trouble a lot of cooks and bakers do. I have been baking for over 50 years. I love love love to bake. This recipe is so yummy.

Reviewed on Jun. 19, 2012 by lana416

This is my husband's favorite pie so I decided to try this recipe for Father's Day. It is so good and very attractive. Next time when I make this pie I will not add the coconut on top until it has baked for about 10 - 15 minutes. The coconut turned dark brown in my oven when put on top at the beginning of the baking time. I too added extra coconut, coconut extract with the vanilla extract. Will definitely make again and again.

Reviewed on Jun. 14, 2012 by hurmur333

best I have ever made, thank you for this wonderful easy recipe! We will make again....