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Coconut Cream Angel Pie




Source of Recipe


Recipe Ross


List of Ingredients




1/2 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tbsp. butter or margarine
1-1/2 tsp. vanilla extract
1 (9") pastry shell, baked
Meringue:
3 egg whites
1/4 tsp. each cream of tartar, vanilla extract
6 tbsp. sugar
1/4 cup flaked coconut


Recipe



Heat oven to 350º F. (175º C).

Pie: In a small heavy saucepan, combine 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 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in coconut, butter and vanilla. Pour into pie shell.

Meringue: In a small bowl, beat egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time, on high speed until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350º F. 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate 1 - 2 hours before serving.