Raspberry Angel Pie
- Ready In:
- 16hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Meringue shell
- 2⁄3 cup egg white, at room temperature (about 4 eggs)
- 1⁄8 teaspoon salt
- 1 1⁄3 teaspoons vinegar
- 1 1⁄2 teaspoons water
- 1 cup sugar
- 1⁄2 teaspoon almond flavoring
-
Filling
- 3 ounces raspberry Jell-O gelatin
- 1 1⁄4 cups boiling water
- 1 cup fresh raspberry
- 1 cup whipping cream
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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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.