Coconut Cream Angel Pie
Indulge in the dreamy decadence of Coconut Cream Angel Pie, a dessert that marries light, airy textures with rich tropical flavors. This show-stopping treat features a unique meringue crust infused with sweetened shredded coconut, baked to golden perfection for a crisp yet delicate base. The luscious filling is a silky coconut cream custard, made from scratch with egg yolks, whole milk, and a hint of vanilla, delivering creamy indulgence in every bite. Topped with a cloud of freshly whipped cream and a sprinkle of toasted coconut flakes, this pie is as elegant as it is irresistible. Perfect for special occasions or when you crave a taste of the tropics, this no-traditional-crust masterpiece is both gluten-free and a conversation starter. Serve it chilled for a refreshing dessert that melts in your mouth!
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Recipe Information
Ingredients
- 3 large Egg whites
- 0.75 cup Granulated sugar
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract (for meringue)
- 0.5 cup Sweetened shredded coconut
- 0.33 cup Sugar
- 3 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 1.5 cups Whole milk
- 3 large Egg yolks
- 1.5 tablespoons Butter
- 1 teaspoon Vanilla extract (for filling)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted coconut flakes
Instructions
Preheat your oven to 275°F (135°C) and grease a 9-inch pie dish lightly with butter or non-stick spray.
In a clean, dry bowl, beat the egg whites with cream of tartar using a hand or stand mixer on medium speed until soft peaks form.
Gradually add 3/4 cup of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Mix in 1/2 teaspoon of vanilla extract.
Gently fold in the sweetened shredded coconut using a spatula until evenly incorporated.
Spoon the meringue mixture into the prepared pie dish, spreading it evenly across the bottom and up the sides of the dish to create the crust. Make sure the edges are slightly higher to hold the filling.
Bake the meringue crust in the preheated oven for 50–55 minutes, or until it is crisp and lightly golden. Turn off the oven, leaving the crust inside to cool completely with the door slightly ajar.
Meanwhile, prepare the coconut cream filling. In a medium saucepan, whisk together 1/3 cup sugar, 3 tablespoons flour, and 1/4 teaspoon salt.
Gradually pour in the milk, whisking continuously to avoid lumps. Place the saucepan over medium heat.
In a small bowl, beat the egg yolks lightly. Once the milk mixture is slightly warm, slowly add a few tablespoons of the mixture to the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble (about 5–7 minutes). Add the butter and 1 teaspoon vanilla extract, stirring until fully melted and incorporated. Remove from heat and let the filling cool to room temperature.
Pour the cooled coconut cream filling into the meringue shell and spread evenly. Refrigerate for at least 2 hours or until fully set.
Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the coconut cream filling.
Sprinkle toasted coconut flakes on top as a garnish. Slice and serve chilled.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 268.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 545 mg | 42% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
