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