Coconut Cream Angel Pie

From Taste of Home

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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)

• MERINGUE

• 3  egg whites
• 1⁄4 teaspoon cream of tartar
• 1⁄4 teaspoon vanilla extract
• 6  tablespoons sugar
• 1⁄4 cup flaked coconut

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. 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.