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Coconut Cream Angel Pie

 Coconut Cream Angel Pie
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
8 ServingsPrep: 30 min. Bake: 20 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 6 tablespoons sugar
  • 1/4 cup flaked coconut


  • 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

2 of 2

Coconut Cream Angel Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.