My Grandma always made Angel Pie every year for Thanksgiving. As she got older and it got to be too much for her, I tried to take over the tradition. This is our first Thanksgiving without Grandma – after enjoying 90 great years she went to join my Grandpa in Heaven. Although I know she is in a much better place, I’m still missing her this week especially. So I thought I would share her Angel Pie recipe.
I loved baking with my Grandma, but she was definitely not one for writing down exact measurements or clear directions. You always had to ask is this the “real” recipe? She liked to leave a few things out here and there when she shared a recipe – that way her dish always tasted the best!
Love that this is recipe card is in her handwriting, I have lots of recipe cards that she hand wrote for me and they are so special to me now.
“Add some whip cream” is not the most helpful instruction :)
That said, don’t worry, I’ll break it down for you.
There are three parts to this pie.
1. The Meringue Crust
2. The Almond Custard Filling
3. The Whipped Cream Topping
Beat 4 egg whites and 1/4 tsp cream of tartar until stiff. Add 1 cup of sugar 2 tbsp at a time until very stiff. Put in a 9 in pie plate, and mold a bit up the sides to form a crust.
Bake in a 275 degree oven for 20 min.
Then turn the oven up to 300 degrees for another 40 min.
Almond Custard Filling
Whisk together 4 egg yolks, 3 tbsp cornstarch, 3/4 sugar and 2 cups milk.
Cook over medium low heat, stirring often until thick.
Cool and add 1 tsp almond extract.
Whipped Cream Topping
Whip 1 pint of heavy cream until stiff.
Assemble the pie
Once everything is cool spread a thin layer of whip cream on the bottom of the meringue. Fold 1/2 C of whipped cream into the custard until smooth. Put the custard in the meringue crust. Top with remaining whipped cream. Right before serving sprinkle toasted slivered almonds on top.
As my Grandpa would always say “those are some good vegetables”
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