Angel Pie

From Cook's Country | June/July 2009

Why this recipe works:

Unlike a traditional pie, the crust for Angel Pie is made of meringue instead of dough. When making the crust, it was essential to beat the whites to soft peaks. If overbeaten, the whites deflated and the crust came out squat and dense.

For the filling in our Angel Pie, it helped to chill the… read more

Unlike a traditional pie, the crust for Angel Pie is made of meringue instead of dough. When making the crust, it was essential to beat the whites to soft peaks. If overbeaten, the whites deflated and the crust came out squat and dense.

For the filling in our Angel Pie, it helped to chill the cream so we could easily beat the cream, vanilla, and sugar to smooth-looking, stiff peaks. With so few ingredients, it was important to use a good quality chocolate in our filling.

less

Serves 8

Ingredients

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