Strawberry Angel Pie
Yield: 6 to 8 servings
- 4 egg whites
- 1/4 teaspoon cream of tarter
- 1 cup sugar
- 4 egg yolks
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1 1/2 cups fresh strawberries, crushed and drained, reserving liquid
- 1 teaspoon unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream
Preheat the oven to 250°F.
Prepare the crust. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until the egg whites are stiff. Add the sugar and beat in. Spread the egg whites evenly over a 9-inch pie plate. Bake for 20 minutes, then increase the oven temperature to 300°F and bake an additional 40 minutes.
In the meantime, prepare the filling. In a medium-sized saucepan, combine the egg yolks, sugar, and lemon juice. Add the reserved strawberry liquid and cook over moderate heat until the mixture thickens. Remove from the heat.
In a small bowl, sprinkle the gelatin over the cold water and let sit for 3 to 4 minutes, until the gelatin softens. Add to the filling mixture along with the crushed strawberries and set aside to cool.
Beat the heavy cream until stiff and spread a thin layer onto the cooled pie shell. Cover with the strawberry filling and top with the remaining whipped cream. Chill well before serving.
Learn about Florida Strawberries.
Learn about California Stem Strawberries.
Other recipes from Produce Pete.