Luscious angel pies consist of a crisp meringue shell and a creamy filling. A tart filling provides a pleasing contrast to the sweet meringue.
Prep: 20 min | Bake: 60 to 90 min | Yield: 1 pie shell
Individual meringue tart shells: Line 2 baking sheets with aluminum foil or parchment paper. Using about 1/3 cup for each shell, spoon meringue onto sheets. Use back of spoon to build up edges to form rims. (Baking sheets can be lightly greased and floured; meringue can be piped from pastry bag.)
The classic is lemon, but lime is a favorite too (Key Lime Angel Pie). Any creamy cooked custard will work (Pastry Cream), as will ice cream or whipped cream mixed with fresh fruit.
Chewier texture: This recipe produces a crisp white meringue. If you prefer a more chewy inner texture, reduce baking time to about 40 minutes. Turn oven off and let meringue cool with the door closed.
Lightly browned: If you prefer your meringue with some color, increase the oven temperature to 250 degrees F and bake for 50 minutes. Turn oven off and let meringue cool with the door closed.
Recipe and photo used with permission from: American Egg Board
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