Coconut Cream Angel Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks, lightly beaten
• 1/2 cup flaked coconut
• 1 tablespoon butter
• 1 1/2 teaspoons vanilla extract
• 1 pastry shells, baked (9 inches)
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 6 tablespoons sugar
• 1/4 cup flaked coconut

Recipe

• 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 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° for 17-20 minutes or until golden brown. cool on a wire rack for 1 hour. refrigerate for at least 3 hours before serving. store leftovers in the refrigerator.