Angel Food Pie
A light and creamy pie with LOTS of whipped cream!
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.