Luscious angel pies consist of a crisp meringue shell and a creamy filling. A
tart filling provides a pleasing contrast to the sweet meringue.
The classic is lemon, but lime is a favorite too (Key
Lime Angel Pie). Any creamy cooked custard will work (Pastry
Cream), as will ice cream or whipped cream mixed with fresh fruit.
3 egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
Heat oven to 225 degrees F.
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high
speed until foamy.
Beating constantly, add sugar, 2 tablespoons at a time, beating after each addition
until sugar is dissolved before adding the next. (Rub a bit of meringue between
thumb and forefinger; it should feel completely smooth.) Continue beating until
whites are glossy and stand in Stiff Peaks.
Beat in vanilla extract.
Spread meringue on bottom and sides of greased 9-inch pie plate with back of
spoon, building up edge to form a rim.
Bake in 225 degrees F oven until firm and wooden pick inserted in center comes
out clean, 1 to 1 1/2 hours.
Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least
Store, in pie plate, in tightly sealed container at room temperature.
Fill just before serving.
Prep Time: 20 minutes Cook Time: 60 to 90 minutes Makes: 1 pie shell
For individual meringue tart shells: Line 2 baking sheets with aluminum foil
or parchment paper. Using about 1/3 cup for each shell, spoon meringue onto sheets.
Use back of spoon to build up edges to form rims. (Baking sheets can be lightly
greased and floured; meringue can be piped from pastry bag.)
Chewier texture: This recipe produces a crisp white meringue. If you prefer a
more chewy inner texture, reduce baking time to about 40 minutes. Turn oven off
and let meringue cool with the door closed.
Lightly browned: If you prefer your meringue with some color, increase the oven
temperature to 250 degrees F and bake for 50 minutes. Turn oven off and let meringue
cool with the door closed.