Print Options

 
 
 
 Print
Coconut Cream Angel Pie Recipe

Coconut Cream Angel Pie 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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling YIELD: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

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.

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 Pairings

Sweet White Wine

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