Angel Pie was my default birthday “cake” growing up. My much-beloved Nana R (my dad’s mom) made this for every birthday and holiday. She said a lot of recipes were “tricky” (which meant she didn’t want to try them), but this recipe always felt tricky to me until I got her exact recipe. Now my middle daughter makes it a lot, and so do I. It’s so wonderful to have these food-based memories of my grandmother I can share with my daughters! The main trick is not to make Angel Pie when there’s high humidity – that makes meringues sticky.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
- 4 room temperature egg whites (use the yolks for sugar cookies)
- 1/2 cup confectioner’s (powdered) sugar
- 2/3 cup granulated sugar
- (optional) gel food coloring
- 1/2 pint (1 cup) heavy cream or whipping cream
- 1 tsp vanilla
- 2 TBS granulated sugar
- unsweetened or bittersweet chocolate for grating
Preheat oven to 300F. Grease a glass pie plate (ideally deep dish) and dust with a bit of rice flour. I really like Trader Joe’s coconut oil spray for greasing, but any spray or a bit of butter or coconut oil works well, too.
Beat egg whites, ideally with a stand mixer, but a hand mixer can also work, though it will take longer. After the mixture becomes opaque, slowly add the granulated sugar , then the confectioner’s sugar, all while beating constantly. Continue to beat until stiff peaks form. Mixture must be beaten and glossy. Spread onto the pie plate.
(Optional – Take a gallon-sized zip-top bag and tilt so only one bottom corner is facing down. Using gel food coloring, make lines at 3-4 places within the bag radiating out from that bottom corner. Put the egg mixture into the bag after the stiff peaks have formed and seal the top of the bag. Cut that corner off the zip-top bag and pipe the meringue into the pie plate. You will see a pretty swirl of colors)
Bake at 300F for 1 hour. The meringue should become lightly browned and be hard when touched.
Allow the meringue to cool completely to room temperature.
Once the meringue has cooled, make the topping. Whip the heavy cream in your stand mixer (or hand mixer). As it’s whipping, add vanilla and sugar. Beat until stiff peaks form. Spread the whipped cream onto the meringue.
Using a microplane grater, grate chocolate over the top of the pie. A heavy dusting of chocolate is preferred.
Refrigerate for at least 4 hours, ideally overnight, before serving. This is a deliciously light dessert, one you will always have space for, even after a big meal! Yum!
This post is linked to Fun Food Friday at Eats Amazing.