Indulge in the heavenly delight of Amish Angel Cream Pie, a classic dessert that combines a flaky crust, creamy filling, and fluffy meringue topping. This traditional Amish recipe has been passed down through generations and holds a special place in the hearts of dessert enthusiasts. The pie boasts a crispy crust that perfectly complements the smooth and velvety cream filling, made with a delightful blend of milk, sugar, flour, eggs, and vanilla extract. Topped with a cloud-like meringue that adds a touch of sweetness and texture, this pie is a true masterpiece. Whether you're a seasoned baker or a novice in the kitchen, this Amish Angel Cream Pie recipe will guide you through the process of creating this delightful treat.
In this article, you'll find not only the classic Amish Angel Cream Pie recipe but also variations that cater to different dietary preferences and tastes. For those with a gluten intolerance, a gluten-free crust option is provided, ensuring everyone can enjoy this delectable dessert. Additionally, a chocolate cream pie variation adds a rich and indulgent twist to the classic recipe, while a no-bake version offers a convenient alternative for those short on time. With step-by-step instructions and helpful tips, this article provides everything you need to create a truly unforgettable Amish Angel Cream Pie that will impress your family and friends.
AMISH ANGEL CREAM PIE
If the recipe says "Amish," it's gotta be good! Especially if it's pie. Nobody does pie like the Amish! This one is no exception. Recipe & photo: Amish365.com 11-18-14
Provided by Ellen Bales
Categories Pies
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix sugar, flour, and salt. Slowly stir in warmed cream and vanilla.
- 2. In a separate bowl, beat egg whites until stiff and add to the sugar mixture.
- 3. Pour into an unbaked 8-inch pie shell. Bake in a preheated 375º oven for 10 minutes.
- 4. Reduce oven heat to 325º and continue baking for 15-25 minutes or until a knife inserted near the center comes out clean.
AMISH BUTTERMILK PIE
There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.
Provided by Yoly
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
- Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 28.1 g, Cholesterol 37.5 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 128 mg, Sugar 18.9 g
AMISH SUGAR CREAM PIE
My whole family loves this recipe, even my husbands family loves it! This came from an Amish family in Indiana.
Provided by Chef assig
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
- Bring to a boil.
- In another sauce pan, combine Br.sugar & cornstarch.
- Gradually whisk in hot mixture into br.sugar mixture.
- Add margarine/or butter (to me this makes it even better.).
- Cook over med. heat, whisk constantly, 5 min or until thick.
- Simmer 1 minute and stir in van.
- Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
- Bake at 375°F for 25 minutes.
- I recommend recipe #126072 for this pie.
Nutrition Facts : Calories 394.9, Fat 24.2, SaturatedFat 11.9, Cholesterol 57, Sodium 181.2, Carbohydrate 43, Fiber 0.1, Sugar 34.1, Protein 2.9
AMISH CREAM PIE
I found and made this recipe today...this pie is SO good! The recipe comes from Midwest Living's April 2003 issue, originally from the M&M Cafe in Monticello, Wisconsin.
Provided by Hey Jude
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, stir together the sugar, cornstarch and salt.
- Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
- Remove from heat.
- Stir in butter, brown sugar and vanilla until butter melts.
- Pour into baked pie shell and sprinkle lightly with cinnamon.
- Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
- Cool the pie on a wire rack for 1 hour.
- Chill for 3 to 6 hours before serving- pie will set up upon chilling.
- Cover for longer storage.
AMISH SUGAR CREAM PIE
This recipe originated in the Old World, and it's a favorite of many Amish families. The recipe has undergone changes over the years so that it largely remains a "by scratch" recipe but still incorporates staple baking products that are commonly stocked in U.S grocery stores. It's creamy, smooth and delicious, and you'll easily...
Provided by Vickie Parks
Categories Pies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°F.
- 2. In a medium size saucepan, heat the cream and half & half together until lightly scalded (it should coat the back of a spoon but should NOT reach a boil). Remove from heat, and set aside.
- 3. In a mixing bowl, beat egg whites until frothy. Add the white sugar, and beat until well blended. Add the brown sugar, flour, salt and vanilla, and beat well.
- 4. Gradually whisk the warmed cream mixture to the egg white mixture, and mix well.
- 5. Pour the creamy pie batter into the unbaked pie shell. (If you like, you can sprinkle a light dusting of sugar, cinnamon or nutmeg on the surface - it's purely optional.) Place pie pan in bottom rack of oven, and bake about 20 to 30 minutes or until set.
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure your pie crust is well-chilled before baking. This will help it to hold its shape and prevent it from shrinking.
- Bake the pie in a preheated oven. This will help to ensure that it cooks evenly.
- Let the pie cool completely before serving. This will allow the filling to set properly.
- For a creamier filling, use heavy cream instead of milk.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges.
- You can decorate the pie with whipped cream, fresh fruit, or chocolate shavings.
Conclusion:
Amish Angel Cream Pie is a delicious and classic dessert that is perfect for any occasion. With its creamy filling, flaky crust, and angel food cake topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Amish Angel Cream Pie a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love