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Angel Pie Recipe

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Angel Pie image
Margie Phippen

 

This recipe for Angel Pie, by , is from Cranberry Isles Ladies Aid Heritage 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!

Contributor:  
Contributor:  
Margie Phippen

Category:
Category:

Ingredients:  
Ingredients:  
4 Eggs, separate
tsp. Cream of Tartar
1 cup Sugar

cup Sugar
3 tbsp. Lemon Juice

1 cup Whipping Cream
cup Sugar

Directions:
Directions:
Separate 4 eggs. Beat whites until frothy; add the cream of tartar and beat until stiff. Gradually beat in 1 cup sugar and beat until stiff and glossy. Line a 9" pie pan with waxed paper - no grease. Spread mixture in pan and bake in slow oven at 275 for 1 hour. This will puff up, then fall.

Beat egg yolks until thick and lemon-colored. Gradually beat in cup sugar and lemon juice. Cook over hot water in a double boiler until thick. Cool.

Beat 1 cup cream, add cup sugar. When meringue is cooked spread with half the whipped cream, then spread the custard over the cream. Spread the remaining cream over the custard. Place in refrigerator for 24 hours before eating.

 

 

 

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