This recipe for Angel Pie is from Vintage Recipe Box 155.
Click here to view other Angel Pie Recipes.
Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.
Based on the information we found inside, we think the box originated from Alabama and has ties to Virginia and Georgia.
The recipes are not too old, with the oldest ones we have found so far dating back to the early 2000s.
Click here to view all the vintage recipes in Vintage Recipe Box 155.
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Angel Pie - Vintage Recipe Box 155
Ingredients
- 4 eggs, separated
- 1 teaspoon cream of tartar
- 1 cup sugar
- juice and grated rind of 1 1/2 lemons
- 1/2 cup sugar
- 1 cup cream, whipped
Instructions
- Beat egg whites until foamy.
- Add cream of tartar and beat until still
- Gradually fold in 1 cup of sugar
- Put in greased pie plate and bake slowly 1 hour at 300 degrees
- Beat egg yolks until light
- Add lemon juice and 1/2 cup sugar
- Cook in double boiler over boiling water until thick
- Let cool
- When meringue is done, let cool
- Then pile 1/2 the whipped cream on the cooled meringue
- Cover with the cooled lemon mixture
- Then add the remaining whipped cream
- Place in refrigerator several hours or overnight