Angel Cheesecake Pie A Recipes

ANGEL CHEESECAKE PIE - A

Steps:

• Oven - 400ºF.
• CRUST:.
• Combine flour, nuts and brown sugar.
• Cut in butter until a crumb mixture forms.
• Do not form into ball; place crumbs in a 9" square baking pan, and bake at for 10-12 minutes, stirring frequently, until golden brown.
• Cool the crumbs, reserve 1/4 cup, and then press remainder firmly into a 9" pie pan.
• FILLING:.
• Combine 1/3 cup sugar, gelatin and salt in medium saucepan.
• Blend in egg yolk and milk and mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved.
• Remove from heat and blend in cream cheese, lemon juice and vanilla.
• Beat until fluffy.
• Chill in refrigerator until mixture is thickened, but not set.
• Beat egg white until soft peaks form, then beat in 2 tablespoons sugar and beat until stiff. Beat cream with powdered sugar until thick.
• Fold egg whites and cream into cream cheese mixture.
• Spoon into cooked cookie crust and sprinkle with reserved 1/4 cup crumbs.
• Chill for at least three hours before serving, and store in refrigerator.

BLUEBERRY ANGEL FOOD CHEESECAKE

Steps:

• 1. Beat the cream cheese and sugar together until smooth. Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture. ( I folded the cool whip into the cream cheese sugar mixture, then added the cake..worked great ). Pour this mixture into a 13x9x2-inch dish and spread out evenly. Pour the blueberry pie filling over the top and spread out evenly. Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.

CHOCOLATE ANGEL PIE

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

ANGEL PIE

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.