Best 20 Angel Pie Recipes

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Indulge in a slice of heavenly delight with Angel Pie, a classic dessert that combines a fluffy whipped cream filling, a crispy graham cracker crust, and a layer of luscious fruit. This timeless treat is perfect for any occasion, whether you're celebrating a special event or simply craving a sweet indulgence. Our collection of Angel Pie recipes offers a variety of options to suit your taste and dietary preferences, including a classic version, a no-bake option, a gluten-free version, and even a vegan version. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, resulting in a pie that is both light and airy, yet satisfyingly rich and creamy. With step-by-step instructions, helpful tips, and stunning visuals, these recipes will guide you through the process of creating this iconic dessert with ease. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you feeling like you've tasted a piece of heaven.

Let's cook with our recipes!

ANGEL PIE



Angel Pie image

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

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

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

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

Steps:

  • Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE ANGEL PIE II



German Chocolate Angel Pie II image

This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.

Provided by Jinnie

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

3 egg whites
1 pinch salt
⅛ teaspoon cream of tartar
¾ cup white sugar
¾ cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
  • In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g

STRAWBERRY-LEMONADE ANGEL PIE



Strawberry-Lemonade Angel Pie image

This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Yield Serves 8 to 10

Number Of Ingredients 12

Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving

Steps:

  • Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
  • Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
  • Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
  • In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
  • Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.

GERMAN CHOCOLATE ANGEL PIE I



German Chocolate Angel Pie I image

Chocolate lovers, try this....a family favorite!

Provided by Marcia Kammann

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
½ teaspoon vanilla extract
½ cup chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
  • Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
  • Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  • While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  • Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g

COCONUT CREAM ANGEL PIE



Coconut Cream Angel Pie image

Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. -Ginny Werkmeister, Tilden, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup sweetened shredded coconut
1 tablespoon butter
1-1/2 teaspoons vanilla extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup sweetened shredded coconut

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into crust., In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut., Bake until golden brown, 17-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 342 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.

CINNAMON CHOCOLATE ANGEL PIE



Cinnamon Chocolate Angel Pie image

Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 12

2 large egg whites
1/2 teaspoon white vinegar
1/2 cup sugar
1/8 to 1/4 teaspoon ground cinnamon
1 pastry shell (9 inches), baked
Filling:
2 large egg yolks
1/4 cup water
1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool. , For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. , In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs.

Nutrition Facts : Calories 332 calories, Fat 20g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

GRAPEFRUIT AND COCONUT ANGEL PIE



Grapefruit and Coconut Angel Pie image

Number Of Ingredients 15

For the shell
4 large egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweetened flake coconut
For the filling
1 envelope (about 1 tablespoon) unflavored gelatin
3/4 cup strained fresh grapefruit juice
4 large egg yolks
1/2 cup sugar
8 ounces cream cheese, softened
1 cup well-chilled heavy cream
2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut into 1/2-inch pieces and drained well
fresh grapefruit sections for garnish if desired

Steps:

  • Make the shell:
  • In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)
  • Make the filling:
  • In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.
  • Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.

ANGEL FOOD PIE



Angel Food Pie image

This was my mother's famous Easter dessert. I always looked forward to having it at our Easter dinners with the different colors of coconut for the holiday.

Provided by Sue

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

4 ½ tablespoons cornstarch
¾ cup white sugar
1 ½ cups boiling water
3 egg whites
3 tablespoons white sugar
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
1 (9 inch) pie shell, baked
½ cup colored sweetened flake coconut

Steps:

  • Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.
  • Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.
  • Pour whipped filling into pie crust and sprinkle with colored Chill until set.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 40.8 g, Fat 9.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 194.1 mg, Sugar 25.3 g

LEMON ANGEL PIE



LEMON ANGEL PIE image

Categories     Dessert     Lemon

Yield 8 pieces

Number Of Ingredients 13

Crust:
4 egg whites
pinch of salt
1/4 teaspoon cream of tartat
1 cup sugar
Filling:
6 egg yolks
3/4 cup sugar
1/3 cup plus 1 tablespoon fresh lemon juice
grated rind of 2 lemons
Topping 1 pint heavy cream, divided use
sugar to taste (about 2 tablespoons)
vanilla to taste

Steps:

  • For Crust: Heat oven to 275 degrees. Beat egg whites until soft peaks form. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides). Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled. For Filling: Beat egg yolks; stir in sugar, lemon juice and rind. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools. Cool very well, at least 1 hour, at room temperature. For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling. Beat remaining 1/2 cup, adding sugar and vanilla to taste. Pour lemon filling into cooled merangue crust. Spread sweetened whipped cream on top. Refirgerate overnight, if possible

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

I noticed there is a Lemon Angel Pie and a Coconut Angel Pie posted so here's the Chocolate Angel Pie. I thought it would be nice to have a choice of lemon, coconut or chocolate for those of you who make Angel Pies. This recipe is actually a combination between one of my church cookbook recipes and a recipe from Woman's Day...

Provided by Bea L.

Categories     Chocolate

Number Of Ingredients 12

MERINGUE SHELL
4 large egg whites, room temperature
1/4 tsp cream of tartar
1 tsp vanilla
pinch of salt
2/3 c sugar
PIE FILLING:
7 - 9 oz semisweet chocolate, chopped*
1/4 c water
1 tsp vanilla extract
1 1/4 c heavy whipping cream
mixed fresh berries (optional)

Steps:

  • 1. MERINGUE SHELL: Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
  • 2. SHELL: Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted. Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
  • 3. ANGEL PIE: Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
  • 4. Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
  • 5. TO SERVE: If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
  • 6. Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

RASPBERRY ANGEL PIE



Raspberry Angel Pie image

Make and share this Raspberry Angel Pie recipe from Food.com.

Provided by Bluenoser

Categories     Gelatin

Time 16h

Yield 8 serving(s)

Number Of Ingredients 10

2/3 cup egg white, at room temperature (about 4 eggs)
1/8 teaspoon salt
1 1/3 teaspoons vinegar
1 1/2 teaspoons water
1 cup sugar
1/2 teaspoon almond flavoring
3 ounces raspberry Jell-O gelatin
1 1/4 cups boiling water
1 cup fresh raspberry
1 cup whipping cream

Steps:

  • Meringue shell:.
  • Beat all ingredients together til they are really stiff and glossy.
  • Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
  • Preheat oven to 400°F, and turn it OFF.
  • Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
  • The shell will be a pale beige.
  • If it has cracked, the oven is too hot.
  • If it is tough, the oven was too cool.
  • Filling:.
  • Add boiling water to the jello powder, stir til powder is dissolved.
  • Chill until mixture is consistency of egg whites.
  • Mash fresh raspberries slightly.
  • Whip cream til stiff and fold both into the jello.
  • Chill until mixture holds its shape when dropped from a spoon.
  • Spoon into prepared meringue shell.
  • Chill for several hours.
  • Garnish with sweetened whipped cream and whole raspberries at serving time.
  • If desired, raspberries could be substituted with strawberries.

Nutrition Facts : Calories 259.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 131.7, Carbohydrate 37.4, Fiber 1, Sugar 35, Protein 3.8

PAPA'S ANGEL PIE



Papa's Angel Pie image

When it comes to family get-togethers, there is one thing Papa will always be remembered for, and that is his famous 'Angel Pie'. This is the first year that the whisk has been passed down, and I hope to one day pass it down to my grandchildren, too. Here's hoping it brings as much love to your table.

Provided by Aleasha Wales Shelnutt

Categories     Desserts     Pies     Vintage Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 egg whites
1 cup white sugar
½ teaspoon baking powder
20 buttery round crackers (such as Ritz®), coarsely crumbled
1 cup chopped pecans
1 teaspoon vanilla extract
1 pint heavy cream
1 pinch white sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Fold crackers and pecans into the egg whites. Add vanilla and stir.
  • Bake pie in preheated oven until set in the middle, about 30 minutes. Set aside to cool to room temperature.
  • Beat cream with pinch sugar in a bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Top cooled pie with whipped cream to serve.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 34.1 g, Cholesterol 81.5 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 154.1 mg, Sugar 26.4 g

ANGEL CHOCOLATE PIE



ANGEL CHOCOLATE PIE image

Categories     Chocolate     Dessert

Number Of Ingredients 14

For Crust
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup finely chopped pecans
For Filling
2 tbs. sugar
1 small pkg. semi sweet chocolate morsels
3 tbs. milk
4 eggs - separated
Topping
Fresh whipping cream

Steps:

  • Crust: Beat 2 egg whites until foamy - Add 1/8 tsp. salt and 1/8 tsp. of cream of tartar - Beat until stiff - Gradually mix in 1/2 cup sugar and fold in 1/2 tsp. of vanilla and 1/2 cup chopped pecans. Grease 9" pie pan - form meringue in pan and build up 1/2 inch above rim. Bake @ 350 degrees for about 1 hour and 15 minutes until lightly browned. This is really easy to burn! Allow to cool Filling: Melt together in double boiler, 2 tbs. sugar - 1 small pkg. of semi sweet chocolate morsels - 3 tbs. milk. Separate 4 eggs - Add yolks to melted chocolate 1 at a time, beating. Beat egg whites until stiff and fold into chocolate. Pour into meringue shell and and chill thoroughly. Serve with whipped cream topping.

JENNY'S CHOCOLATE ANGEL PIE



Jenny's Chocolate Angel Pie image

Our daughter introduced us to this recipe. It has a yummy meringue crust. It is one of our favorites!

Provided by Vicky McLain

Categories     Pies

Time 1h

Number Of Ingredients 9

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
1/2 c pecans, in pieces
3 oz bakers sweet chocolate baking bar
3 Tbsp water
2 tsp vanilla extract
1 c heavy cream, whipped

Steps:

  • 1. Preheat oven to 300 degrees.
  • 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
  • 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
  • 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!

PINEAPPLE ANGEL PIE



Pineapple Angel Pie image

Mom got this recipe from a friend at church. It makes 2 pies tat are simply scrumptious.

Provided by Kathie Carr

Categories     Pies

Time 10m

Number Of Ingredients 6

1 (8 ounce) tub of whipped topping
1 can(s) (14 ounces) sweetened condensed milk (eagle brand)
1 can(s) (8 1/4 ounce) crushed pineapple, undrained
1/4 c lemon juice
1 graham cracker pie crust (9 inch)
lemon zest garnish

Steps:

  • 1. Mix together whipped topping, condensed milk, pineapple, and lemon juice. Pour into graham cracker shell. Don't be afraid to pile filling high. Garnish with more whipped topping and lemon zest and refrigerate for 3-4 hours or until firm. You may have a bit extra filling. If so it can be refrigerated in a pudding cup.

ANGEL PIE



Angel Pie image

This recipe is a very old family favorite that no one makes anymore. I found it in Gramma Bea's recipe box. Gramma tells me Gramma Nelson taught her how to make this. Over the years I have done a couple of different things with the meringue shell.

Provided by Jo Schrepfer

Categories     Pies

Time 1h30m

Number Of Ingredients 5

4 eggs
1 c whipping cream
1 tsp cream of tartar
1 1/2 c sugar
juice of lemons

Steps:

  • 1. Seperate the eggs. Keep the egg yolks in a seperate bowl. Beat the white of eggs until foamy add cream of tartar and beat until very stiff. Add 1 c. of sugar slowly and carefully. Pour into a pie pan lined with parchment paper. Bake at 250 for 90 min. Then turn oven off until cool. Then you shell should be light and dried. Beat the egg yolks until light. Add lemon juice and a bit of rind if you like, 1/2 c. sugar. Cook in a double boiler until it thickens. Let cool. Whip the cream until stiff. Sweeten slightly and pile 1/2 over the cooled pie shell. Cool the yolk mixture and spread over the whipped cream and then spread the remaining cream over that. Refrigerate for 24 hours before cutting.
  • 2. Now for some optional ideas with the recipe. I have made a free standing shell by drawing a circle on a piece of parchment paper and spreading the meringue mixture inside that circle with a hollowed out center. I have also just dropped spoonfuls of meringue on parchement paper and made well in each big spoonful and served them as individual desserts. I also don't usually put the lemon mixture and the whipped cream on seperately. I just mix it all together and fill whatever shell I'm using with the lemony whipped cream.

COCONUT ANGEL PIE



Coconut Angel Pie image

It looks like a snow pie . Its all white and pretty but tastes good too.

Provided by Verlene Feijo( pronounce-Fay-Joe)

Categories     Pies

Time 30m

Number Of Ingredients 8

1 1/4 c milk
8 oz Coco Lopez Creme of coconut (you find it in with the BAR mixes but it is NOT alcohol
8 c Mini Marshmallows
1 1/2 c angel flake coconut
2 tsp coconut extract
2 c heavy whipping cream
Toasted coconut for topping
You will need a 9 inch baked pie crust

Steps:

  • 1. In a microwaveable bowl place milk,creme of coconut ,and marshmallows, stir to coat marshmallows . Microwave on 1/2 power for 4 minutes . Stir thoroughly,then continue to microwave until marshmallows have completely melted . Add angel flake coconut and extract to the marshmallow mixture ., stir , then chill to the consistency of egg whites
  • 2. In a separate mixer bowl , whip cream until it holds firm peaks. Pour chilled marshmallow mixture into whipped cream and stir by hand until well blended . Mixture should not be runny . If so chill until thickened but not set. Pour into a baked 9inch pie crust . Top with toasted coconut if desired . Chill until set. (If you leave the coconut WHITE (not toasted) it makes a lovely Christmas pie) . It looks like SNOW PIE.

ANGEL'S SWEET POTATO PIE



Angel's Sweet Potato Pie image

This is a super easy and tasty sweet potato pie. My daughter would make herself sick eating this pie! Makes enough for 2 pies.

Provided by Angel Wilkinson

Categories     Pies

Time 1h15m

Number Of Ingredients 9

2 pie crusts (homemade or store bought)
2 c cooked and mashed sweet potato
1/2 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp salt
3 eggs, slightly beaten
1 c sour cream

Steps:

  • 1. In a large bowl, stir together sweet potatoes, sugar, cinnamon, allspice, nutmeg, and salt. Stir lightly.
  • 2. Add eggs. Beat lightly with a fork just until combined.
  • 3. Gradually stir in sour cream until well combined.
  • 4. Pour filling into prepared pie crust.
  • 5. Bake at 375 degrees for about 35 to 40 minutes or until done.

ANGEL PIE



Angel Pie image

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!!

Provided by mary Armstrong

Categories     Pies

Time 1h20m

Number Of Ingredients 8

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

Steps:

  • 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.

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your angel pie. Make sure to use fresh, ripe fruit and high-quality dairy products.
  • Beat the egg whites until stiff peaks form: This will help to create a light and fluffy meringue, which is essential for a successful angel pie.
  • Fold the meringue into the other ingredients gently: Over-mixing will deflate the meringue and make your pie dense.
  • Bake the pie in a preheated oven: This will help to ensure that the pie cooks evenly.
  • Let the pie cool completely before serving: This will give the pie time to set and the flavors to develop.

Conclusion:

Angel pie is a delicious and classic dessert that is perfect for any occasion. With its light and fluffy meringue, creamy filling, and fresh fruit, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give angel pie a try. You won't be disappointed!

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