Real Recipes From Real Home Cooks ®

angel pie

(1 rating)
Recipe by
Polly Anna

Working with meringue may seem intimidating, but you'll love the end result. The meringue shell is great filled with fresh strawberries and whipped cream too.

(1 rating)

Ingredients For angel pie

  • 3
    eggs, separated
  • 5/8 tsp
    cream of tartar
  • 3/4 c
  • 1/2 c
  • 1 Tbsp
    grated lemon peel
  • 3 Tbsp
    lemon juice
  • 3
    reserved egg yolks
  • 1 c
    whipping cream, whipped

How To Make angel pie

  • 1
    Heat oven to 275 degrees.
  • 2
    Grease 9-inch pie pan. In small bowl, beat egg whites-use 4 if you have a larger pie pan (reserve yolks) with cream of tartar until frothy.
  • 3
    Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
  • 4
    Spread or pour over bottom of prepared pie pan. Meringue puffs up during baking, so spread only to the edge of pan.
  • 5
    Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. Don't rush things or your bottom crust will be soggy.
  • 6
    In small saucepan, combine filling ingredients except whipped cream.
  • 7
    Cook over low heat until thickened stirring constantly.
  • 8
    Cool. Fold into whipped cream. Pour into meringue shell.
  • 9
    Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel.

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