Angel Pie

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.


Cream and Pie


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.


Recipe card


 “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


A close up of a piece of cake


 2. The Almond Custard Filling


Cream and Custard


3. The Whipped Cream Topping


Cream and Meringue




Meringue Crust

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.

 Let cool.


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.



A piece of cake covered in almonds

A cake sitting on top of a table

As my Grandpa would always say “those are some good vegetables” 

Linking up at Stone Gable


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  1. I found this trying to find a recipe for a pie I don’t know the name of. Heh. This isn’t it, but I definitely am going to have to give it a try, it sounds amazing!!
    Also, just a tip: try baking the crust at a lower temp, ~250f for ~45 minutes (you can do it a little lower for a little longer, as well, just make sure the oven is completely warmed before putting the meringue in). It’ll dry it out beautifully and leave you with a sturdier, less cracked crust. :)

  2. Kelly, sounds like we feel the same ways about our grandmothers. Isn’t it wonderful that we had such dear women in our lives! I bet even though it was a little hard this Thanksgiving… memories of her made it sweet too!
    You have such a treasure… a recipe in her own hand. I would frame that and put it in my kitchen!!! Thank you for sharing Angel Pie (oh, yummy!) with us at ON THE MENU MONDAY!

  3. This looks wonderful Kelly! So good to meet one who is as sentimental as I. I am your newest follower. Stop by for a visit sometime. My gate will be open for you.

    Susan and Bentley

  4. Kelly,
    What a special recipe you have here…one that you will always enjoy making and eating. I will feature you at my Nifty Thrifty Tuesday party on Monday, so come by and grab my starfish featured button for your blog.


  5. Thank you for sharing this recipe. It looks delicious. I am also missing someone very special to me this year. I know your grandma is very proud of you for carrying on the tradition.

  6. What a lovely looking dessert. Soft and fluffy like the clouds in heaven. Grandma is surely looking down on you, proud as punch that you have continued on her tradition.

  7. This looks completely delicious! Thanks for sharing the recipe with us. :-) I hope you had a wonderful Thanksgiving. My grandmothers are in their eighties now and I love when they write down their recipes for me — so special.

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