Coconut Cream Angel Pie

Name: Coconut Cream Angel Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 59 milliliters flaked coconut; 59 milliliters cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 3 egg yolks, lightly beaten; 1 pastry shell (9 inches), baked; 0 teaspoons salt; 6 Tbsps sugar; 0 teaspoons vanilla extract; 473 milliliters whole milk

Coconut Cream Angel Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. This dessert has 177 calories, 5g of protein, and 9g of fat per serving. Head to the store and pick up milk, coconut, cream of tartar, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, you might also like recipes such as Chocolate Angel Cupcakes with Coconut Cream Frosting, Angel Food Cupcakes with Coconut Whipped Cream Frosting, and Strawberry Cream Angel Pie {and a giveaway}.

Instructions

In a small heavy saucepan, combine the sugar, cornstarch and salt.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Milk

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat; stir in the coconut, butter and vanilla.

Ingredients you will need

Coconut

Vanilla

Butter

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Sugar

Equipment you will use

Bowl

Spread meringue over hot filling, sealing edges to crust.

Ingredients you will need

Crust

Sprinkle with coconut.

Ingredients you will need

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.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1Tbsp

butter 59milliliters

flaked coconut 59milliliters

cornstarch 0teaspoons

cream of tartar 3

egg whites 3

egg yolks, lightly beaten 1

pastry shell (9 inches), baked 0teaspoons

salt 6Tbsps

sugar 0teaspoons

vanilla extract 473milliliters

whole milk

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.