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
HEAVENLY ANGEL PIE
A baked meringue crust laced with chocolate sandwich cookies and almonds is filled with coffee-flavored whipped cream for an out-of-this-world pie.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
- Bake 25 to 30 min. or until lightly browned. Cool completely.
- Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
HEAVENLY ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this classic cake is to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°F.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
HEAVENLY CHOCOLATE PIE
I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.
Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
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