Angel Food Pie
Prep time
Total time
A light and creamy pie with LOTS of whipped cream!
Recipe type: Cream Pie
Cuisine: American
Serves: 8
  • 1 pre-baked pie shell
  • 1 scant cup sugar + 2 Tbl for whipping cream
  • 1 1/4 cups hot water
  • 2 Tbl cornstarch - heaping full
  • Pinch salt
  • 1 1/2 tsp vanilla extract
  • 4 egg whites
  • 1 pint of whipping cream
  • Shredded sweetened coconut for sprinkling
  1. Set water to boil.
  2. In the top of a double boiler, mix cornstarch and sugar with a fork. Then moisten with a 1/4 cup of cold water and stir to make a paste.
  3. Add the boiling water and mix with a wire whisk until smooth. (If you don't have a whist, a fork or a spoon will do.) Cook 15 minutes, stirring very often. Remove from heat.
  4. Beat egg whites until very stiff and then add spoonfuls of the cornstarch-sugar mixture to the egg whites beating after each addition. Add one pinch of salt and 1 teaspoon of the vanilla (save the rest for the whipping cream) and mix briefly. Set aside to cool.
  5. In a pre-baked pie shell, use a spatula to pour in the egg white-sugar mixture.
  6. Beat whipping cream until it is thick adding remaining sugar and vanilla and beat briefly to incorporate them.
  7. Spread the whipping cream over the egg white-sugar mixture thickly.
  8. Sprinkle coconut over the top.
I used a stand mixer with a whisk attachment. If using unsweetened coconut, you can add sugar to taste to sweeten it up. Try adding a tiny bit of red food coloring to the sugar-egg white mixture to make a pretty pink filling. For a variation try almond extract in place of vanilla.
Recipe by Art of the PieĀ® at