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Coconut Cream Angel Pie Recipe
Coconut Cream Angel Pie Recipe photo by Taste of Home
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Coconut Cream Angel Pie Recipe

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4.5 33 36
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece: 342 calories, 15g fat (8g saturated fat), 92mg cholesterol, 255mg sodium, 46g carbohydrate (29g sugars, trace fiber), 6g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.


Reviews for Coconut Cream Angel Pie

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
sallisuey
Reviewed May. 22, 2016

"we loved the pie... but we done abit of change - we used cool whip (tub) and t turned out - yum!!!"

MY REVIEW
Dantaber
Reviewed Mar. 27, 2016

"This sounded like a good receipe. I tried it. Turned out horrible, did not gel.., went by receipt exactly , was a mess & embarrassment. Won't use again. Do not recommend."

MY REVIEW
mjh1944
Reviewed Apr. 15, 2015

"Very good and easy."

MY REVIEW
jmkasprak
Reviewed Apr. 6, 2015

"This pie was delicious. My only problem was that my meringue weeped (got wet between the custard and meringue. Humidity was likely the culprit."

MY REVIEW
crittert
Reviewed Jun. 6, 2014

"Excellent pie

Added 1 cup of coconut
Will double meringue next time"

MY REVIEW
BoundsL
Reviewed Sep. 11, 2013

"Both my husband and I love Coconut Cream Pie. This is a very good recipe and we absolutely loved it. I made it twice in one week! I will be making this recipe over and over again. Definitely a keeper!!!"

MY REVIEW
kirbijo
Reviewed Jun. 30, 2013

"My dad's favorite pie is coconut. I have never made a meringue pie before but I tried this for his birthday this year. He said it was probably the best one he has ever had!!! Needless to say it didn't last long and I will be making it a lot in the future!"

MY REVIEW
hassall
Reviewed Apr. 11, 2013

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

MY REVIEW
redmonc1
Reviewed Apr. 9, 2013

"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."

MY REVIEW
TJKCW
Reviewed Mar. 20, 2013

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

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