Coconut Cream Angel Pie

desserts

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Ingredients

½ cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1/2 cup flaked coconut

1 tablespoon butter

1 1/2 teaspoon vanilla extract

1 pastry shell (9-inch), baked

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon 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 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 degrees for 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Recipe Courtesy Of

Taste of Home