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Raspberry Angel Pie Recipe

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This recipe for Raspberry Angel Pie is from Girl Scout Troop 4005 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 egg whites, to be beaten
1/8 tsp cream of tartar
pinch of salt
3/4 c sugar
1 tsp vanilla
1 pkg frozen or fresh raspberries
1 Tbs cornstarch
Grated rind and juice of 1/2 lemon
1 c heavy cream, to be whipped
2 Tbs sugar

Directions:
Directions:
Set oven to 300.
Beat the egg whites until foamy.
Add cream of tartar and salt.
Beat until peaks form when the beater is raised.
Gradually beat in sugar; add vanilla.
Spoon into a 9" pie plate, shaping a shell with the sides 1/2" above the rim.
Bake 55 minutes or until slightly brown.
Cool.

Meanwhile make the filling:
Drain raspberries but save the juice. Combine the juice with cornstarch in a small pan; cook, stirring until thick and transparant.
Remove from heat. Cool. Combine with berries, lemon rind and juice; pour all but 1/3 cup into the meringue shell.
Whip cream; blend in 2 Tbs sugar. Spoon over berries. Decorate with 1/3 cup berries. Refrigerate overnight.

Personal Notes:
Personal Notes:
Frances's Great Grandmother's recipe. So light, tangy and sweet. Perfect and beautiful!

 

 

 

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