A light and creamy pie with LOTS of whipped cream!
Author: Kate McDermott-Art of the Pie
Recipe type: Cream Pie
1 pre-baked pie shell
1 scant cup sugar + 2 Tbl for whipping cream
1 1/4 cups hot water
2 Tbl cornstarch - heaping full
1 1/2 tsp vanilla extract
4 egg whites
1 pint of whipping cream
Shredded sweetened coconut for sprinkling
Set water to boil.
In the top of a double boiler, mix cornstarch and sugar with a fork. Then moisten with a 1/4 cup of cold water and stir to make a paste.
Add the boiling water and mix with a wire whisk until smooth. (If you don't have a whist, a fork or a spoon will do.) Cook 15 minutes, stirring very often. Remove from heat.
Beat egg whites until very stiff and then add spoonfuls of the cornstarch-sugar mixture to the egg whites beating after each addition. Add one pinch of salt and 1 teaspoon of the vanilla (save the rest for the whipping cream) and mix briefly. Set aside to cool.
In a pre-baked pie shell, use a spatula to pour in the egg white-sugar mixture.
Beat whipping cream until it is thick adding remaining sugar and vanilla and beat briefly to incorporate them.
Spread the whipping cream over the egg white-sugar mixture thickly.
Sprinkle coconut over the top.
I used a stand mixer with a whisk attachment.
If using unsweetened coconut, you can add sugar to taste to sweeten it up.
Try adding a tiny bit of red food coloring to the sugar-egg white mixture to make a pretty pink filling.
For a variation try almond extract in place of vanilla.
Recipe by Art of the Pie® at http://artofthepie.com/angel-food-pie/