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Angel Food Pie

A light and creamy pie with LOTS of whipped cream!
Prep Time45 mins
Total Time45 mins
Course: Cream Pie
Cuisine: American
Servings: 8
Author: Kate McDermott-Art of the Pie


  • 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


  • Set water to boil.
  • 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.
  • Add the boiling water and mix with a wire whisk until smooth. (If you don't have a whisk, a fork will do.) Cook 15 minutes, stirring very often. Remove from heat.
  • 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.
  • In a pre-baked pie shell, use a spatula to pour in the egg white-sugar mixture.
  • Beat whipping cream until it is thick adding remaining sugar and vanilla and beat briefly to incorporate them.
  • Spread the whipping cream over the egg white-sugar mixture thickly.
  • 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.