Angel pie is a class of pies in American cuisine made with a meringue pie shell. There are many different fillings that can be used to make angel pie.

Preparation

Angel pie is made with a meringue shell. Cream of tartar is used to add stability and volume to the egg whites. The meringue can be sprinkled with chopped nuts before baking.[1] It is cooked in the oven at a low temperature for several hours. This method dries the crust without browning.[2]

Types

According to James Beard, angel pies were one of the most frequently published pie recipes in the early to mid-20th century.[3]

There are many fillings that can be used for an angel pie. Chocolate mousse filling is made by melting chocolate in a double boiler and gently folding it into whipped cream.[1][4] Other ingredients like espresso powder and Kahlua can be added to the chocolate.[2]

Lemon angel pie is made with lemon curd filling topped with whipped cream.[5][6] Fresh strawberries or raspberries are optional.[2] A coconut cream filling can be made with shredded coconut.[7] Grape angel pie can be made with a simple filling of homemade grape gelatin made with grape juice.[8] Pineapple filling for angel pie is made by folding beaten egg whites, whipped cream, glacé cherries and crushed pineapple into gelatin.[9]

The Pavlova is a type of angel pie made with fresh mixed berries and whipped cream.[2]

References

  1. 1 2 "With its long-lost recipe resurrected, chocolate angel pie is a birthday star". Evansville Courier & Press. April 22, 2014.
  2. 1 2 3 4 "Easier-Than-Pie Meringue". The Wall Street Journal. April 3, 2011.
  3. ↑ The Oxford Encyclopedia of Food and Drink in America. 2013.
  4. ↑ "Chocolate Angel Pie". The Washington Post. April 12, 2000.
  5. ↑ "Highlighting meringues". The Anniston Star (Anniston, Alabama). June 14, 1964.
  6. ↑ "Angel meringue pie". The Minneapolis Star. October 13, 1941.
  7. ↑ "Coconut Cream Angel Pie". Taste of Home.
  8. ↑ "Concords are great for pies". The Philadelphia Inquirer. September 30, 1965.
  9. ↑ "Pineapple angel pie". The Austin American. December 20, 1964.
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