Aunt peg's angel pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg whites; stiffly beaten | |
| ½ | teaspoon | Cream of tartar |
| 4 | Egg yolks | |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Sugar |
| 2 | tablespoons | Pineapple juice |
| Inside rind of pineapple; grated (optional) | ||
| 1 | cup | Whipping cream |
| 1 | tablespoon | Sugar |
Directions
CRUST
HALF OF FILLING
HALF OF FILLING
To make crust beat egg whites stiff; add cream of tartar and spread.
Spread on a well greased and floured pie tin. Bake 20 minutes in a 275 degree oven and then 40 minutes at 300 degrees. Cool.
Make half of filling by combining egg yolks, lemon juice, sugar, pineapple juice and grated pineapple rind, if desired. Cook for 8 minutes in a double-boiler.
To make the other half of filling whip cream and sugar. Spread half the cream in cooled pie shell. Add the lemon mixture filling. Top with remaining whipped cream. Chill pie. Serves 6 to 8.
Variation: Instead of lemon juice, pineapple juice and pineapple rind, use ½ cup chopped pecans, ½ teaspoon vanilla and 1 package German sweet chocolate.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .