STRAWBERRY ANGEL PIE RECIPE - (4.4/5)
Provided by á-23619
Number Of Ingredients 4
Steps:
- Pour this mixture into a meringue shell. Chill the shell overnight. Top with additional whipped cream and berries, if desired. In order to save time but still have an elegant dessert, the angel pie filling can be made from a pudding mix, pudding and pie filling mix, canned fruit, or frozen fruit. Top with frozen whipped dessert topping and fruit garnish. Meringue Shell Ingredients: 3 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar Dash salt 1 cup sugar Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat this egg mixture until soft, fluffy peaks form. Gradually add sugar, beating until very stiff peaks form and sugar is dissolved. Cover baking sheet with plain ungreased brown paper. Using a 9-inch round cake pan for your pattern, draw a circle on paper. Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom 1/2 inch thick and sides about 1 3/4 inches high. Bake in the oven at 275 degrees for 1 hour. Turn off heat and let dry in oven (door closed) at least 2 hours. Makes one 9-inch meringue shell.
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
STRAWBERRY-LEMONADE ANGEL PIE
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
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.
STRAWBERRY BANANA ANGEL PIE
This looked so delicious, I seen it made on TV, but haven't had a chance to made it myself. Prep time does not include chill time.
Provided by Barb G.
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- Meringue Shell; Have egg whites at room temperature.
- Add vanilla, cream of tarter and salt, and beat until frothy.
- Gradually add sugar and beat until sugar is dissolved and stiff peaks from.
- Spoon into lightly greased, 9-inch pie dish, and shape into shell, swirling sides high.
- Bake for 1 hour, turn off heat and let dry in oven with door closed for at least 2 hours.
- Filling; Disslove gelatin in boiling water and chill until it has the consistency of unbeaten egg whites.
- Fold in strawberries, bananas and whipped cream.
- Chill until mixture mounds slightly when spooned.
- Spoon into meringue shell.
- Chill 4 to 6 hours.
- Garnish with additional whipped cream and strawberries if desired.
Nutrition Facts : Calories 1980.1, Fat 89, SaturatedFat 55, Cholesterol 326.1, Sodium 1152.3, Carbohydrate 314.6, Fiber 6, Sugar 222.5, Protein 31.2
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