Coconut Cream Angel Pie

From taste of home

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.

sugar, cornstarch, salt, whole milk, egg yolks, flaked coconut, butter, vanilla extract, pastry shells, egg whites, cream of tartar