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Pie - Coconut Cream Angel Pie Recipe

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This recipe for Pie - Coconut Cream Angel Pie is from Let's Cook with Grandma Hughes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Sugar
1/4 Cup Cornstarch
1/4 tsp Salt
2 Cups Milk
3 Egg Yolks (lightly beaten)
1/2 Cup Flaked Coconut
1 Tbl Butter
1 1/2 tsp Vanilla

1 Pastry Shell (9 in.) Baked

MERINGUE:

3 Egg Whites
1/4 tsp Cream of Tartar
1/4 tsp Vanilla
6 Tbl Sugar
1/4 Cup Flaked Coconut
Directions:
Directions:
In a small heavy saucepan, combine sugar, cornstarch, and salt. Add milk; stir until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 mins longer.

Remove from 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 mins longer. Remove from heat; stir in coconut, butter and vanilla. Pour into prepared pie shell.

MERINGUE: In a small bowl, beat egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbl at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake @ 350º for 20 mins or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1 to 2 hours before serving.

 

 

 

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