Coconut Cream Angel Pie

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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.

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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