COCONUT CREAM ANGEL PIE
Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., 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., 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 crust., 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., Bake until golden brown, 17-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.
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BK Rupawathi
[email protected]This pie looks amazing! I can't wait to try it.
Surjo Biswas
[email protected]I'm saving this recipe for my next dinner party.
Serenity Raker
[email protected]I'm allergic to coconut, so I can't eat this pie. But it looks delicious!
Ssozi Samuel
[email protected]This pie is a bit too sweet for my taste, but it's still very good.
Arif Rayhan
[email protected]I'm not a big fan of coconut, but I really enjoyed this pie. The filling was light and fluffy, and the crust was perfectly flaky.
Mdmosarof Hosein
[email protected]This pie is so good, I could eat it every day!
Zeba Maher
[email protected]I've been making this pie for years and it's always a hit. It's the perfect dessert for any occasion.
Vusumuzi Tshabalala
[email protected]This pie was a disappointment. The crust was soggy and the filling was too sweet.
T A
[email protected]I love this pie! It's so easy to make and it always turns out perfect.
As Atik
[email protected]This pie is absolutely delicious! The coconut cream filling is so rich and creamy, and the crust is perfectly flaky. I highly recommend this recipe.
Isaya Mabanda
[email protected]The only thing I would change about this recipe is to use a different type of crust. I find that a graham cracker crust is a little too sweet for my taste.
James Cooler
[email protected]This pie is so easy to make, and it always turns out perfectly. I've made it several times for my family and friends, and they all love it.
Victoria Loxodonta
[email protected]I'm not usually a fan of coconut desserts, but this pie was surprisingly good. The flavors were well-balanced and the texture was creamy and smooth.
MS 420
[email protected]This pie was a hit at my last dinner party! The coconut cream filling was light and fluffy, and the crust was perfectly flaky. Everyone raved about it.