Angel Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delicate and airy dessert featuring a smooth, thickened filling folded with meringue. This classic treat is chilled until set and perfect for topping with whipped cream and nuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 3 hours | 8 servings |
🔪 Key Equipment
- Saucepan
- Whisk
- Mixing bowl
- Pie dish
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | Granulated |
| 4 1/2 tbsp | Cornstarch | None |
| 1 1/2 cups | Water | Boiling |
| 3 | Egg whites | Beaten |
| 1 pinch | Salt | None |
| 3 tsp | Sugar | For meringue |
| 1 1/2 tsp | Vanilla extract | None |
Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie crust | Baked |
| To taste | Whipped cream | Optional topping |
| To taste | Nuts | Optional topping |
| To taste | Chocolate | Optional topping |
Instructions
Step 1: Filling
- Mix 3/4 cup sugar and 4 1/2 tbsp cornstarch in a saucepan.
- Add 1 1/2 cups boiling water and cook, stirring constantly, until the mixture is thick and translucent.
Step 2: Meringue and Assembly
- In a separate bowl, beat 3 egg whites with salt until stiff, then fold in 3 tsp sugar.
- Add the meringue to the hot sugar mixture, stir in 1 1/2 tsp vanilla extract, and pour into the baked pie crust.
- Place in the icebox (refrigerator) for several hours until set.
- Top with whipped cream, nuts, or chocolate before serving.
💡 Make-Ahead & Storage: The pie must be chilled for several hours to set properly; it is best served within 24 hours of assembly.
Original Recipe Scan
