Comments on: Chocolate and Meringue Angel Pie https://stylishcuisine.com/chocolate-and-meringue-angel-pie/ Cooking with ease and style! Wed, 31 Aug 2022 04:28:36 +0000 hourly 1 By: StylishCuisine https://stylishcuisine.com/chocolate-and-meringue-angel-pie/comment-page-1/#comment-883583 Fri, 06 Mar 2015 04:05:30 +0000 https://stylishcuisine.com/?p=3072#comment-883583 In reply to Chellis Swenson Jensen.

Thanks for this recipe. I’ll give it a try. Lemon curd/pudding is one of my sons’ favorite desserts. I’ll let you know how I do. Thanks again!

]]> By: Chellis Swenson Jensen https://stylishcuisine.com/chocolate-and-meringue-angel-pie/comment-page-1/#comment-883472 Fri, 06 Mar 2015 01:55:10 +0000 https://stylishcuisine.com/?p=3072#comment-883472 my mother made angel pie for years with lemon custard and it is the best by far. Beat 4 egg whites til stiff peaks form; Add 1/4 tsp cream of tartar, then gradually add 1 cup sugar, and then 1 tsp white vinegar and 1/2 tsp vanilla. The meringue is baked in a 225 degree oven -1 hour in a 9 inch pie pan, but could do the shape on parchment paper.Leave in oven to cool. The filling is: 4 egg yolks well beaten, 1 lemon juice and grated rind, 1/2 cup sugar, and 3 Tbsp hot water. Cook together in dble boiler til thick, stirring constantly. Whip 1/2 pint whipping cream to stiff, adding 2 tbsp powdered sugar.Put half whipped cream in meringue shell and spread;Cover with lemon sauce;top/spread with remaining whipped cream. Here is the difference with recipes online: put the pie in the fridge and “age” for 12 to 24 hours. This is called Angel pie because it totally turns into a cloud like dessert, as the meringue “melts” and it is like eating a cloud! HEAVENLY!!!

]]> By: StylishCuisine https://stylishcuisine.com/chocolate-and-meringue-angel-pie/comment-page-1/#comment-117356 Sun, 13 Nov 2011 04:40:03 +0000 https://stylishcuisine.com/?p=3072#comment-117356 In reply to Maria.

Hi Maria,

You should be fine if you make the meringue base on the Sunday before Thanksgiving. The trick will be to keep it dry until you want to use it. Make sure you keep it in some kind of air-tight bag or container and it will be fine until Thanksgiving.

Diane

]]> By: Maria https://stylishcuisine.com/chocolate-and-meringue-angel-pie/comment-page-1/#comment-117351 Sun, 13 Nov 2011 04:26:53 +0000 https://stylishcuisine.com/?p=3072#comment-117351 How soon ahead can the meringue pie bottom be cooked. Will it be OK if make on a Sunday before Thanksgiving?

Canot wait to try.

]]> By: Carly https://stylishcuisine.com/chocolate-and-meringue-angel-pie/comment-page-1/#comment-52432 Sun, 17 Apr 2011 21:00:29 +0000 https://stylishcuisine.com/?p=3072#comment-52432 Yep, I also read the WSJ article and got cold chills from my memories of making meringues “back in the day”. But, when I saw your pictures and read your method, I decided to try it again. I did a fresh strawberry filling. It was beautiful and delicious! I’m sending you a picture! Alas, my family still prefers good ‘ol pie crust. The meringue was a bit too sweet for their taste buds.

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