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) Meringue 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 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 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. All recipes are listed in good faith and Nuts.com fully respects copyright protection and private property of original recipe authors. If a recipe is listed against an author's wishes, please contact us and we will remove the recipe immediately.