angel pie
(1 rating)
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.
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(1 rating)
Ingredients For angel pie
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3eggs, separated
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5/8 tspcream of tartar
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3/4 csugar
- FILLING INGREDIENTS
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1/2 csugar
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1 Tbspgrated lemon peel
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3 Tbsplemon juice
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3reserved egg yolks
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1 cwhipping cream, whipped
How To Make angel pie
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1Heat oven to 275 degrees.
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2Grease 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.
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3Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
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4Spread or pour over bottom of prepared pie pan. Meringue puffs up during baking, so spread only to the edge of pan.
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5Bake 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.
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6In small saucepan, combine filling ingredients except whipped cream.
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7Cook over low heat until thickened stirring constantly.
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8Cool. Fold into whipped cream. Pour into meringue shell.
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9Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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