ANGEL PIE
This recipe is a very old family favorite that no one makes anymore. I found it in Gramma Bea's recipe box. Gramma tells me Gramma Nelson taught her how to make this. Over the years I have done a couple of different things with the meringue shell.
Provided by Jo Schrepfer
Categories Pies
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Seperate the eggs. Keep the egg yolks in a seperate bowl. Beat the white of eggs until foamy add cream of tartar and beat until very stiff. Add 1 c. of sugar slowly and carefully. Pour into a pie pan lined with parchment paper. Bake at 250 for 90 min. Then turn oven off until cool. Then you shell should be light and dried. Beat the egg yolks until light. Add lemon juice and a bit of rind if you like, 1/2 c. sugar. Cook in a double boiler until it thickens. Let cool. Whip the cream until stiff. Sweeten slightly and pile 1/2 over the cooled pie shell. Cool the yolk mixture and spread over the whipped cream and then spread the remaining cream over that. Refrigerate for 24 hours before cutting.
- 2. Now for some optional ideas with the recipe. I have made a free standing shell by drawing a circle on a piece of parchment paper and spreading the meringue mixture inside that circle with a hollowed out center. I have also just dropped spoonfuls of meringue on parchement paper and made well in each big spoonful and served them as individual desserts. I also don't usually put the lemon mixture and the whipped cream on seperately. I just mix it all together and fill whatever shell I'm using with the lemony whipped cream.
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Lucia Navejas
[email protected]This angel pie is the perfect dessert for a special occasion. It's elegant and delicious. I highly recommend it!
Ataur Sarkar
[email protected]This angel pie is a classic for a reason. It's simple to make and always a crowd-pleaser. I love the combination of the flaky crust and the creamy filling.
Hassi Ch
[email protected]I've tried many angel pie recipes over the years, but this one is by far the best. The crust is crispy and the filling is creamy and smooth. I highly recommend it!
Mary Larbi
[email protected]I'm not a big baker, but I wanted to try making this angel pie for my husband's birthday. I'm so glad I did! It was surprisingly easy to make and it turned out perfectly. My husband loved it!
Business Technology Info
[email protected]This angel pie recipe is a keeper! I've made it several times now and it's always a hit. The crust is flaky and the filling is light and fluffy. It's the perfect dessert for any occasion.
fail5 Jim
[email protected]I made this pie for my family last night and they loved it! The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again.
Ashok Gc
[email protected]This angel pie is the perfect dessert for any occasion. It's light and refreshing, but still satisfying. I highly recommend it!
Qaisar Nadeem
[email protected]I was a little skeptical about making an angel pie from scratch, but this recipe made it so easy. The instructions were clear and concise, and the pie turned out beautifully.
Joshua Mwanaharakati
[email protected]I love the simplicity of this recipe. It's so easy to make, and it always turns out perfectly.
Dalika Bhandari
[email protected]I've been making this angel pie for years, and it's always a crowd-pleaser. The combination of the creamy filling and the flaky crust is irresistible.
Trinity Marro
[email protected]This angel pie was a hit at my last dinner party! It was so light and fluffy, and the filling was perfectly sweet and tart. I'll definitely be making this again.