Published Oct 01, 2010 in Pies

Recipe Clipping For Coconut Delight PieThis recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.


1 round angelfood cake
1 package vanilla pudding and pie mix
2 cups milk
1/2 cup coconut
3 eggs, separated
6 tablespoons sugar

Heat 1 1/2 cups milk. Mix pudding mix with 1/2 cup cold milk, add egg yolks and beat thoroughly, add hot milk and cook over low heat until smooth and thick. Add coconut.

Cut top 1-3 off cake with a sharp knife and turn upside down in 9-inch pie pan. Hollow out cake to within 3/8-inch of sides being careful not to puncture bottom. Pour cooled filling into cake.

Beat egg whites until soft peaks form, gradually add the sugar, beating until sugar is dissolved and stiff peaks form. Spread meringue over filling, sealing edges over cake edge. Bake at 350 degrees 12 to 15 minutes until a golden brown. Cool before serving. This recipe serves 6 people.

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