Heavenly Angel Pie Recipes

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ANGEL PIE



Angel Pie image

A lemon cream pie with a meringue crust.

Provided by Ann

Categories     Desserts     Pies     Vintage Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g

HEAVENLY ANGEL PIE



Heavenly Angel Pie image

A baked meringue crust laced with chocolate sandwich cookies and almonds is filled with coffee-flavored whipped cream for an out-of-this-world pie.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 8

3 egg whites
1/4 tsp. salt
2/3 cup sugar
8 fudge-covered vanilla creme-filled chocolate sandwich cookies, divided
1/2 cup slivered almonds, finely chopped
1 tsp. baking powder
1 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee granules

Steps:

  • Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
  • Bake 25 to 30 min. or until lightly browned. Cool completely.
  • Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

HEAVENLY CHOCOLATE PIE



Heavenly Chocolate Pie image

I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 cup fat-free vanilla frozen yogurt, softened
2 cups fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
Chocolate curls, optional
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

ANGEL PIE



Angel Pie image

Fruity, flaky and creamy, this Angel Pie has everything you want in a dessert. It's another win for our Healthy Living recipe collection!

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 8 servings, 1 slice each.

Number Of Ingredients 7

3 egg whites
2/3 cup sugar
1 tsp. baking powder
10 reduced-fat vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 cup thawed COOL WHIP FREE Whipped Topping
1 cup sliced strawberries
1 cup blueberries

Steps:

  • Beat egg whites with electric mixer on high speed until soft peaks form. Mix sugar and baking powder; gradually add to egg whites, beating until stiff and glossy. Gently stir in chopped cookies. Spread into lightly greased 9-inch pie plate.
  • Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely.
  • Spread whipped topping into crust; top with berries. Serve immediately.

Nutrition Facts : Calories 160, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

HEAVENLY PIE



Heavenly Pie image

This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one

Provided by Bergy

Categories     Pie

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup sugar
3 tablespoons lemon juice
2 teaspoons fresh lemon rind
1/8 teaspoon salt
1 cup whipping cream, sweetened a bit

Steps:

  • Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
  • Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
  • Filling: Beat the egg yokes until thick.
  • Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
  • Cook in a double boiler until thick, stirring constantly.
  • Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
  • Loosely cover the pie in the fridge.

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