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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
Coconut Cream Angel Pie
Coconut Cream Angel Pie Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. + chilling Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 egg yolks, lightly beaten
  • 1/2 cup sweetened shredded coconut
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 1/4 cup sweetened shredded coconut

Directions

  • 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.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 342 calories, 15g fat (8g saturated fat), 92mg cholesterol, 255mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 6g protein.

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Reviews

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Average Rating:
  • tfb1108
    Jun 14, 2019

    I have not tried this recipe but I have to object to the title! This is a Coconut Cream pie and I bet it is delicious. It is not an Angel Pie which traditionally has a meringue crust, not a top.

  • shannondobos
    Aug 3, 2016

    I cannot say enough about this pie! It was so easy and delicious. I made it exactly as written, with the exception of adding a half teaspoon of coconut extract in addition to the vanilla in the custard. I'm usually a little bit scared of custards as I seem to struggle with tempering the eggs and end up with lumps, but this time it was silky smooth. It set up perfectly, despite the fact I barely gave it the recommended chilling time. I will make this again and again..... especially since my usually not-so-fond-of-pie husband declared it a great success!

  • sallisuey
    May 22, 2016

    we loved the pie... but we done abit of change - we used cool whip (tub) and t turned out - yum!!!

  • Dantaber
    Mar 27, 2016

    This sounded like a good receipe. I tried it. Turned out horrible, did not gel.., went by receipt exactly , was a mess & embarrassment. Won't use again. Do not recommend.

  • mjh1944
    Apr 15, 2015

    Very good and easy.

  • jmkasprak
    Apr 6, 2015

    This pie was delicious. My only problem was that my meringue weeped (got wet between the custard and meringue. Humidity was likely the culprit.

  • crittert
    Jun 6, 2014

    Excellent pieAdded 1 cup of coconutWill double meringue next time

  • BoundsL
    Sep 11, 2013

    Both my husband and I love Coconut Cream Pie. This is a very good recipe and we absolutely loved it. I made it twice in one week! I will be making this recipe over and over again. Definitely a keeper!!!

  • kirbijo
    Jun 30, 2013

    My dad's favorite pie is coconut. I have never made a meringue pie before but I tried this for his birthday this year. He said it was probably the best one he has ever had!!! Needless to say it didn't last long and I will be making it a lot in the future!

  • hassall
    Apr 11, 2013

    I have made this twice already in the last week. Delicious !!! Everybody loved it!

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