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Angel Pie Recipe

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

Marcy Madson
Added: Wednesday, February 20, 2008


6 egg whites
6 egg yolks
1/4 cream tartar
1/2 c. sugar
1 c. sugar
2 T. water
1/2 t. salt
3 T. lemon juice
1 t. vanilla
1 T. butter

1 c. whipping cream sweetened

Beat egg whites with cream of tartar until frothy. Add sugar gradually. Add salt and vanilla. Beat very stiff. Put in greased 9x9 pan and put in preheated 400 oven.
Turn oven off and leave until cold. Don't peek.

Filling: Beat egg yolks until lemon-colored. Gradually add sugar, water and lemon juice. Cook until thick. Add butter. Cool.
Whip the cream and sweeten. Put half over meringue, spread custard, then remaining cream.
Chill several hours.

Personal Notes:
Personal Notes:
I like to take some of the cream and mix it with the custard to lighten the flavor. The recipe actually calls for just 4 eggs but I like 6 better for volume. Recipe easily doubles for 9x13 pan. This is the first recipe I wrote Grandma Evie for as a new Army bride in Missouri.




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