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Coconut Cream Angel Pie

Recipe Ingredients:
1/2 cup Sugar
1/4 cup Cornstarch
1/4 tsp Salt
2 cups Whole Milk
3 Egg Yolks, lightly beaten
1/2 cup Flaked Coconut
1 tbsp Butter
1 1/2 tsp Vanilla Extract
1 Pastry Shell (baked) (9 inches)
1/4 tsp Cream of Tartar
1/3 tsp Vanilla Extract
6 tbsp Sugar
1/4 cup Flaked Coconut
3 Egg Whites

Cooking 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.  Meringue 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

    Coconut - Shredded Coconut - Shredded
This delicious dried coconut, in a sweetened shredded form, is ideal for baking. Our Registered Dietitian loves it, too!

Cream of Tartar Cream of Tartar
Cream of tartar is a necessity in any kitchen. It is used primarily to give more volume to foods such as beaten eggs. Use a small amount to provide a creamier texture in baked good as well.

Gluten Free Corn Starch Gluten Free Corn Starch
Gluten-free corn starch is commonly used as a thickener for sauces, puddings, and such. It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.

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