Angel Pecan Pie Recipes

ANGEL PIE

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.

PECAN OR ANGEL SLICES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

ANGEL PECAN PIE

Steps:

• Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.

ANGEL PECAN PIE

Steps:

• Beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition.
• Add 1 tsp vanilla.continue beating til mixture holds soft peaks.
• Mix cracker crumbs and 1 cup pecans.
• Fold into meringue mixture a little at a time --
• Spoon mixture into an 8" pie plate to form a shell --
• Pull up mixture into peaks around the edge of the plate with the back of a spoon.
• Spread evenly --
• Bake in a 350* oven for 30 minutes.
• Cool thoroughly on wire cake rack --
• Mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1/2 cup chopped pecans around edge of cream.

ANGEL PECAN PIE

Steps:

• 1. Beat egg whites until foamy.
• 2. Add 1 cup sugar a little at a time, beating after each addition.
• 3. Add 1 teaspoon vanilla.
• 4. Continue beating until mixture holds soft peaks.
• 5. Spoon mixture into an 8\" pie plate to form a shell.
• 6. Pull up mixture into peaks around edge of plate with back of spoon.
• 7. Spread evenly.
• 8. Bake in a 350 degree oven for 30 minutes.
• 9. Cool thoroughly on a wire cake rack.
• 10. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
• 11. Whip until thick and shiny. Spoon into cold pie shell.
• 12. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
• 13. Using a sharp knife, cut like a pie.
• 14. Makes 6 - 8 servings.