ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Making A Strawberry Angel Pie

Updated on September 18, 2014

How To Make A Strawberry Angel Pie

An Angel Pie is a dainty dessert made with a crisp, tender meringue shell and creamy filling. A whipped cream topping and fruit garnish are often added. Angel pie is usually made in an 8- or 9-inch size.

Numerous fillings are possible for the meringue shell. Cream fillings such as lemon, orange, and strawberry are commonly used. Fold fruit into a cream filling or just use sweetened fresh fruit in the meringue shell. Ice cream balls may be piled into the shell and topped with chocolate, butterscotch, or fruit sauce.

An outstanding feature of the angel pie is the method of preparation. The shell and filling are made the night before or several hours before serving time. The need for last minute preparation is eliminated, so the hostess can be unhurried and fresh to enjoy her guests.

Show off this attractive dessert and save time, too, by slicing and serving it at the table.

strawberry angel pie
strawberry angel pie

Directions For Strawberry Angel Pie


1 3-ounce package strawberry-flavored gelatin

1 cup sliced fresh strawberries or 1 10-ounce package frozen sliced strawberries, thawed and drained

1 cup whipping cream

1 recipe Meringue Shell

Dissolve gelatin in 1 1/4 cups boiling water. Chill until gelatin mixture is partially set. Whip cream until soft peaks form; fold cream and strawberries into gelatin mixture. Chill until this mixture forms mounds when spooned.

Pour this mixture into a meringue shell. Chill the shell overnight. Top with additional whipped cream and berries, if desired.In order to save time but still have an elegant dessert, the angel pie filling can be made from a pudding mix, pudding and pie filling mix, canned fruit, or frozen fruit.

Top with frozen whipped dessert topping and fruit garnish.

Farberware Professional Stainless Steel Pie Server

Meringue Shell
Meringue Shell

Meringue Shell


3 egg whites

1 teaspoon vanilla

1/4 teaspoon cream of tartar

Dash salt

1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat this egg mixture until soft, fluffy peaks form. Gradually add sugar, beating until very stiff peaks form and sugar is dissolved.

Cover baking sheet with plain ungreased brown paper. Using a 9-inch round cake pan for your pattern, draw a circle on paper. Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom 1/2 inch thick and sides about 1 3/4 inches high.

Bake in the oven at 275 degrees for 1 hour. Turn off heat and let dry in oven (door closed) at least 2 hours. Makes one 9-inch meringue shell.


    0 of 8192 characters used
    Post Comment

    • profile image

      Moises 2 years ago

      I had a wonderful Easter break, thnkas for asking... :) It sounds like you had an amazing time catching up with your extended family... All of that yummy baking makes me wish that I was part of your family for the day.. LOL!!!I love both of your little projects. That quilt is awesome for your first one... Jodie

    • profile image

      Khumbulele 2 years ago

      Hi Maureen, I came across this post yetersday morning and attempted to replicate your stunning lemon meringue tart for my boyfriend's birthday (they're his favourite!). Reading your story and following your baking instructions was such a joy – while this recipe does require quite a bit of attention and waiting time, I had a great time spending the day making it perhaps because the end result was so rewarding! It was my first time making a lemon meringue tart, and it turned out beautifully. I substituted all-purpose flour with a gluten-free flour blend, so my crust was more delicate and slightly more crumbly when first out of the oven, but was perfect once I had allowed it all to chill and set. Thank you!! x