Angel Food Pie Recipes

Steps:

• Mix the cornstarch& water in the top of a double boiler.
• Add boiling water stirring constantly and cook until thick& clear- 12-14 minutes, Add salt to egg whites and beat until stiff.
• Add 3 tbsp sugar& vanilla, beating until the whites are creamy.
• Pour hot cornstarch mixture over the egg whites, very slowly beating constantly Cool slightly and fill the pastry shell.
• The pie should be made at least 2 hours before serving.
• Cover the pie with whipped cream and grated chocolate (make curls if you wish) Add some nuts too is you want.

Steps:

• Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.
• Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.
• Pour whipped filling into pie crust and sprinkle with colored Chill until set.

Steps:

• Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
• In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
• With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.

Steps:

• First step: Add cream of tatar to egg whites and beat til stiff, slowly add sugar.
• Spread into a pie pan.
• Bake at 300 degrees for 1 hour& 15 minute.
• Pie filling: Beat egg yolks until thick& have lemon color, add lemon juice, rinds& sugar.
• Cook over low heat stirring constately.
• Till thick, let cool.
• Beat 1 cup whipping cream til siff and spread half into pie shell then pour cooled filling on top of whip cream then the rest of whipping cream.
• Makes 1 pie.

Steps:

• Beat egg whites with electric mixer on high speed until soft peaks form. Mix sugar and baking powder; gradually add to egg whites, beating until stiff and glossy. Gently stir in chopped cookies. Spread into lightly greased 9-inch pie plate.
• Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely.
• Spread whipped topping into crust; top with berries. Serve immediately.