Name: Coconut cream angel pie recipe by Aarishti Singh at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8
Ingredients: Ingredients 1/2 cup sugar1/4 cup cornstarch1/4 teaspoon salt2 cups whole milk3 egg yolks, lightly beaten1/2 cup flaked coconut1 tablespoon butter1-1/2 teaspoons vanilla extract1 pastry shell (9 inches), baked; MERINGUE:3 egg whites1/4 teaspoon cream of tartar1/4 teaspoon vanilla extract6 tablespoons sugar1/4 cup flaked coconut

Ingredients Serving: 8

Ingredients 1/2 cup sugar1/4 cup cornstarch1/4 teaspoon salt2 cups whole milk3 egg yolks, lightly beaten1/2 cup flaked coconut1 tablespoon butter1-1/2 teaspoons vanilla extract1 pastry shell (9 inches), baked
MERINGUE:3 egg whites1/4 teaspoon cream of tartar1/4 teaspoon vanilla extract6 tablespoons sugar1/4 cup flaked coconut

Instructions

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 prepared shell
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 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.

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