"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Angel Pie Recipe

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This recipe for Angel Pie, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, separated
1 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar
juice of 1 1/2- 2 lemons
1 1/2 c. sugar for filling,
1 pint whipping cream

Directions:
Directions:
Beat egg whites until frothy. Add cream of tartar; slowly beat in sugar until stiff. Add vanilla. Cut brown paper from a shopping bag to fit a cookie sheet. Draw a 12 " circle on the paper and form the meringue on the circle. Build up the sides to hold the filling. Bake meringue on brown paper on cookie sheet at 275 for 1 hour. Turn off oven. Cool 1 hour in the oven. To remove from paper, wet your hand and rub it across the back of the brown paper bag. The meringue should lift off easily.

Filling: Beat 4 egg yolks slightly with the lemon juice in a sauce pan. Beat in sugar. Stir and cook until thick over medium heat. Cool.
Fold in 1/2 of whipped cream and save the other half
to put on top.

Personal Notes:
Personal Notes:
I sweeten the second half of the whipped cream with a 1 - 2 T. of powdered sugar and a little vanilla.
This recipe is from Alma Parkes Lewis. She often served it for dinner parties. She always put walnuts over the top . . . but I never liked that part as a child.

 

 

 

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