Mother's Cookbook · Vintage 1990 Recipe
Angel Pie
A community recipe contributed by Beth Eggert · Newark Stationery.
Ingredients
- 4 egg whites, beaten stiff
- 1 cup granulated sugar
- Pinch of salt
- ¼ teaspoon cream of tartar
- ½ pint cream, for whipping
- 1½ teaspoons granulated sugar, for cream
- 1 teaspoon rum extract
- Grated bitter chocolate, for topping
Directions
- Preheat oven to 275°F.
- Beat egg whites with salt and cream of tartar; add 1 cup sugar gradually until stiff and dissolved.
- Pour into a greased, floured 9-inch pie pan. Bake for 25 minutes at 275°F, then 25 minutes at 300°F, or until faintly brown. Remove and cool.
- Whip cream with 1½ teaspoons sugar and rum extract.
- Fill cooled pie shell with whipped cream, grate bitter chocolate on top, and refrigerate at least 3 hours.
Kitchen Notes
Historic meringue recipe. Because it contains egg whites, use a dry, grease-free bowl for whipping.
Preserved from the original source; no personal kitchen test is claimed.
Original Source
Submitted by Beth Eggert · Newark Stationery, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 15. Mother's cookbook collection.