Angel Pie

UPDATE: This recipe has been entered in a contest in my local paper. I hope you will follow this link and vote for me. The winner receives some cool cooking gifts! I’m sorry to say you have to sign up, but I will forever love you if you go through this process for me. Vote early, vote often!!

I’ve been away for a couple days and I apologize for my absence! I went to a Civil War reenactment this past weekend and didn’t get a chance to scan any new recipe cards for our perusal. I hope you will all forgive me. ;-)

Recently I posted the recipe for Angel Pie, a delicious sounding, light and lemony dessert. At the time, my mom commented that it had been her favorite dessert as a kid and I promised to make it for her birthday. Well, as we all know, it’s best to do a practice run before the important day, so, my family and coworkers suffered through the results of my first attempt at this treat.

Angel pie is simple but the finished product looks deceptively difficult. These are the basic ingredients. Yep, that’s pretty much it.

For meringues, I prefer caster sugar, which is much more fine than the standard granulated C&H. After whipping the egg whites and sugar until they were glossy, I just sort of plopped it into the pie pan and made sure the bottom was “scooped” out enough for a filling.  On my next try, I won’t do that. You’ll see why.

Once the meringue was baked it had risen quite a lot! I think if I hadn’t hollowed it out like a bowl, it might have been more like a pavlova, which is how I’ll make it next attempt.

While the meringue was cooking I made the lemon filling. Having never made a pudding before I didn’t know just what to expect. I used a double boiler and it took absolutely forever for it to thicken. I admit that after almost 30 minutes cooking over a pot of water at full boil, this hadn’t thickened all that much and I microwaved it. Next time I will not cook over water.

Next I whipped the cream. 1 cup of cream should whip up to 2 cups. Because my “crust” was so high, I used the 2 cups of whipped cream for the first layer, then the lemon filling, then another 2 cups of whipped cream.

In future, my changes will be to how I cook the meringue, how I cook the lemon pudding, and how much whipped cream I use. My friend who has celiac and introduced me to pavlova said it was delicious, so I’ll be trying this again soon in another practice run before Mom’s birthday.

Coming up next: Candy.

8 thoughts on “Angel Pie

  1. When making puddings, these days you don’t have to cook in a double boiler. I put my pan directly on the stove with a very low heat and watch carefully. Not a problem! Soft custard is supposed to be done in a double boiler, but I don’t use one for that either. I believe a double boiler was used in the old old days, when burners, or wood burning stoves, could not really regulated, and this insured the cook that the temperature would remain the same throughout cooking process. I guess the microwave is OK too, you seemed to think so.

  2. I wouldn’t microwave it in the future but I was worried I had done something wrong. Next time I’ll just cook it on the burner.

  3. Connie, in answer to your question, it was creamy/lemony and light tasting. I love pavlova and this wasn’t too foamy like a standard meringue on top of a lemon pie. I’m tempted to try it with the pavlova recipe I have because it is less foamy still. You could also make this as little tarts too.

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