Sunday, June 28, 2009

coconut cream angel pie

i got this recipe here.

1 pastry shell, baked

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoon vanilla extract

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

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 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 degrees for 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

My Notes:
you can bake the pie crust and separate the eggs while preparing the filling. once it starts thickening it changes rapidly and needs constant care, but it takes a few minutes.

This is a fabulous recipe to feel like you've accomplished something new! if you've never done this kind of thing before, be sure to have extra eggs in case you screw up; keep ALL the yolk out of the white, but a little white in the yolk is okay.

mine just came out of the oven so i'll link a photo once i slice it!


stewbert said...

oh yum. my coconut cream pie doesn't have a meringue ... i might have to try this once i get a replacement for my dead mixer.

Jillian said...

Sounds like something made by an angel for sure!