Angel Pie

mary Armstrong

By
@emit1961

This is a delicious twist to lemon merinque pie.

It is such a refreshing and light ending to any meal. It is my most "complimented" dessert.

This pie needs to be made 24 hours ahead of desired serving time. BUT it is WELL worth the wait!!


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

24 Hr 20 Min

Cook:

1 Hr

Ingredients

MERINQUE CRUST

3
egg whites
1/4 tsp
cream of tartar
3/4 c
sugar

FILLING

1
small box (about 3 oz) lemon pie/pudding filling (not instant)

TOPPING/FILLING

1 c
whipping cream

Directions Step-By-Step

1
Prepare pudding/pie filling as directed on package. Cool completely;
While cooling, cover with plastic wrap directly on the surface of the filling.
2
Beat 3 egg whites until frothy. Add 1/4 tsp. cream of tartar; beat until stiff.
Gradually add 3/4 cup sugar. Beat until stiff and glossy. Spread in well-greased 9 inch pan. (I use glass).
3
Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL.
4
Whip 1 cup whipping cream. Spread 1/2 over baked meringue. Cover with all the prepared, cooled lemon filling.
5
Top with remaining cream. Refrigerate for 24 hours.

Don't worry if the meringue cracks while cooking; just cover with the whipped cream.

About this Recipe

Course/Dish: Pies