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Recipe for Angel Pie

I am looking for a recipe for a pie my mother used to make for me. We called it Angel pie. It was a white pie filling topped with whipping cream and sprinkled with walnuts.

Graycrab from Minnesota

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February 25, 20090 found this helpful

Try www.recipezaar.com there are a few recipes there.

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By guest (Guest Post)
February 26, 20090 found this helpful

Yield: 1 Pie

3 egg whites

1/4 ts cream of tartar

1 c sugar

1 c graham cracker crumbs

1 ts vanilla

1 c chopped pecans

Preparation :

Beat egg whites until foamy; add cream of tartar, then beat until eggs hold peaks. Gradually add sugar, vanilla, and chopped nuts. Fold in graham crumbs; pour into slightly buttered pie plate and bake in 325 degree oven for 35 minutes.

Cool. Serve with Cool Whip or ice cream.

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By guest (Guest Post)
February 27, 20090 found this helpful

Thank you!

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March 24, 20090 found this helpful

3 large eggs separated

1/8 teaspoon cream of tartar

3/4 cup sugar

1/2 cup hulled Walnuts

Filling

1/2 cup sugar

1 tablespoon lemon zest grated

3 tablespoons lemon juice

1 cup whipped topping, prepared

In Food processor add all walnuts but 2 or 3 for garnish.

Add 2 tablespoons of white sugar, Set aside

Directions

Heat oven to 275 degrees F.

Grease 9-inch pie pan. In a small bowl, beat egg whites (keep yolks) with cream of tartar until frothy. Gradually add 3/4 cup sugar, beating continuously until stiff peaks are formed. Spread walnut mixture evenly, on bottom of pan.

Then Spread over bottom and to the sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan. Bake for 55 - 60 minutes.

Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream.

Cook over low heat until thickened stirring constantly. Cool. Fold into whipped cream. Pour into meringue shell. Refrigerate until next day. I got this out of my Granny's cook book scribbled in. I don't know who's recipe this is good luck. Ellen

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March 24, 20090 found this helpful

Thank you, Ellen!

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