Angel Pie

Hier schon einmal für die Fans in den USA

Angel Pie

from Fannie Farmer Cookbook

Butter a 9-inch pie pan. Set the oven at 275°F (120°C).

Beat until stiff

4 egg whites

¼ teaspoon salt

¼ teaspoon cream of tartar

Beat in, a spoonful at a time

1 cup white sugar

½ teaspoon vanilla extract

Spread in the pan, leaving the edge higher to make a rim. Bake until dry and firm to the touch, but not brown (about one hour).

Cool. Spread with

½ cup cream, whipped

Let stand several hours or overnight. Cover with (optional)

Filling (below)

Spread with ½ cup cream, whipped but not sweetened.

Serves 6.

(After the first layer of whipped cream, you can simply grate semi-sweet chocolate on top and STOP. That's sweet enough!)

Lemon Filling for Angel Pie.

Beat 4 egg yolks until thick with 4 tablespoons sugar and 4 tablespoons lemon juice. Cook over hot water until thick and smooth. Cool.

Strawberry or Raspberry Angel Pie.

Instead of Lemon Filling, spread a layer of halved strawberries or whole raspberries over the cream, Sprinkle lightly with sugar and cover with a second layer of cream.

(Kate thinks this is way too much cream.)