angel pie
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!!
prep time
cook time
1 Hr
method
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yield
8-10 serving(s)
Ingredients
- MERINQUE CRUST
- 3 - egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- FILLING
- 1 - small box (about 3 oz) lemon pie/pudding filling (not instant)
- TOPPING/FILLING
- 1 cup whipping cream
How To Make angel pie
-
Step 1Prepare pudding/pie filling as directed on package. Cool completely; While cooling, cover with plastic wrap directly on the surface of the filling.
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Step 2Beat 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).
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Step 3Bake 45 minutes at 275 degrees, then 15 minutes at 300 degrees. COOL.
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Step 4Whip 1 cup whipping cream. Spread 1/2 over baked meringue. Cover with all the prepared, cooled lemon filling.
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Step 5Top with remaining cream. Refrigerate for 24 hours. Don't worry if the meringue cracks while cooking; just cover with the whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pies
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