Ingredients for Coconut Cream Angel Pie
- 6 tablespoons granulated sugar, for meringue
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Whole Milk
- 4 large egg yolks
- Flaked Coconut
- 1/4 cup (1/2 stick) unsalted butter
- Vanilla Extract
- Pastry Shells
- 4 large egg whites
- 1/4 teaspoon cream of tartar
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How to Make Coconut Cream Angel Pie
- In a medium saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups milk until smooth.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil.
- Reduce heat to low and simmer for 2 minutes, stirring constantly.
- In a separate bowl, whisk together 4 egg yolks. Temper the yolks by slowly whisking in a small amount of the hot milk mixture.
- Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook, stirring constantly, until the mixture thickens slightly (about 1 minute).
- Remove from heat and stir in 1 cup shredded coconut, 1/4 cup butter, and 1 teaspoon vanilla extract.
- Pour the filling into the prepared pie crust.
- In a clean, dry bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 6 tablespoons sugar, beating on high speed until stiff, glossy peaks form.
- Spread the meringue over the hot filling, sealing the edges to the crust.
- Sprinkle with extra shredded coconut (optional).
- Bake at 350°F (175°C) for 17-20 minutes, or until the meringue is lightly golden brown.
- Let cool completely on a wire rack.
- Refrigerate for at least 3 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
112g
Fat
33g
Carbs
14g
