Raspberry Angel Pie

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READY IN: 16hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Meringue shell:
  • Beat all ingredients together til they are really stiff and glossy.
  • Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
  • Preheat oven to 400°F, and turn it OFF.
  • Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
  • The shell will be a pale beige.
  • If it has cracked, the oven is too hot.
  • If it is tough, the oven was too cool.
  • Filling:
  • Add boiling water to the jello powder, stir til powder is dissolved.
  • Chill until mixture is consistency of egg whites.
  • Mash fresh raspberries slightly.
  • Whip cream til stiff and fold both into the jello.
  • Chill until mixture holds its shape when dropped from a spoon.
  • Spoon into prepared meringue shell.
  • Chill for several hours.
  • Garnish with sweetened whipped cream and whole raspberries at serving time.
  • If desired, raspberries could be substituted with strawberries.
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