Making A Strawberry Angel Pie
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.
Hi-Dome Covered Pie Pan
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
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
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.