Best Angel Pie Recipes

CHOCOLATE ANGEL PIE

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.

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.

GERMAN CHOCOLATE ANGEL PIE II

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.

STRAWBERRY-LEMONADE ANGEL PIE

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

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.

COCONUT CREAM ANGEL PIE

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.

CHOCOLATE ANGEL PIE

Steps:

• Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
• Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
• Turn into shell & chill 3-4 hours.
• Before serving, whip final cup of cream & add vanilla & sugar. Top pie.

ANGEL PIE

Steps:

• First step: Add cream of tatar to egg whites and beat til stiff, slowly add sugar.
• Spread into a pie pan.
• Bake at 300 degrees for 1 hour& 15 minute.
• Pie filling: Beat egg yolks until thick& have lemon color, add lemon juice, rinds& sugar.
• Cook over low heat stirring constately.
• Till thick, let cool.
• Beat 1 cup whipping cream til siff and spread half into pie shell then pour cooled filling on top of whip cream then the rest of whipping cream.
• Makes 1 pie.

ANGEL PECAN PIE

Steps:

• Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
• Bake 30 min. Cool completely.
• Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.

BAKED ANGEL HAIR WITH EGGPLANT POT PIE

Steps:

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

CINNAMON CHOCOLATE ANGEL PIE

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.

GRAPEFRUIT AND COCONUT ANGEL PIE

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.

GERMAN CHOCOLATE ANGEL PIE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• n 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.

CHOCOLATE ANGEL STRATA PIE

Steps:

• Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
• Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
• Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
• Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
• Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
• Chill for at least 2 hours.

CHOCOLATE ANGEL PIE

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.

ANGEL FOOD PIE

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.

LEMON ANGEL PIE

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

JENNY'S CHOCOLATE ANGEL PIE

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!

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 PIE

Steps:

• Beat egg whites with electric mixer on high speed until soft peaks form. Mix sugar and baking powder; gradually add to egg whites, beating until stiff and glossy. Gently stir in chopped cookies. Spread into lightly greased 9-inch pie plate.
• Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely.
• Spread whipped topping into crust; top with berries. Serve immediately.