Aunt Peg's Angel Pie Recipe – a delicious recipe with Egg whites, Cream of tartar, Egg yolks, Lemon juice, Sugar, Pineapple juice Inside rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make crust beat egg whites stiff; add in cream of tartar and spread.
2
Spread on a well greased and floured pie tin.
3
Bake 20 min in a 275 degree oven and then 40 min at 300 degrees.
4
Cold.
5
Make half of filling by combining egg yolks, lemon juice, sugar, pineapple juice and grated pineapple rind, if you like.
6
Cook for 8 min in a double-boiler.
7
To make the other half of filling whip cream and sugar.
8
Spread half the cream in cooled pie shell.
9
Add in the lemon mix filling.
10
Top with remaining whipped cream.
11
Refrigeratepie.
12
Variation: Instead of lemon juice, pineapple juice and pineapple rind, use 1/2 c. minced pecans, 1/2 tsp.
13
vanilla and 1 package German sweet chocolate.
631
kcal
Calories
42
g
Fat
39
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 x Egg whites, stiffly beaten, 1/2 tsp Cream of tartar, 4 x Egg yolks, 1 Tbsp. Lemon juice, and more.
Yes, Aunt Peg's Angel Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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