If you’ve been sifting through your recipes lately, looking for a heavenly dessert to serve this summer, in case we actually have a summer this year, what could be better than an angel pie?
Well, two pies, of course. And that’s exactly what we have, thanks to two Forum cooks.
Mari Garber over there in Greenbank starts us off, sharing a classic lemon version, adapted from a copy of Williams-Sonoma’s “Pies and Tarts.”
And Arlington cook Marcella Henske chimes in with a chocolate angel pie that originally appeared in allrecipes.com.
“This is wonderful,” she says. “I first made it when I was teaching in Germany.”
Lemon angel pie
Meringue crust:
4egg whites
1/2teaspoon cream of tartar
Pinch salt
1cup sugar
Filling:
1cup heavy (double) cream
1cup lemon curd, homemade or bottled, chilled
Topping:
1cup heavy (double) cream
1tablespoon sugar
1tablespoon nonfat dry milk powder
8-10whole strawberries or 1/2cup raspberries (optional)
Preheat oven to 275 degrees.
Generously butter a 9-inch glass pie dish. To make the crust, in a medium bowl, combine the egg whites, cream of tartar and salt. Beat until the egg whites stand in soft peaks. Slowly add the sugar, continuing to beat until stiff peaks form. Spread the egg whites over the bottom and sides of the prepared pie dish, making the edges about 1-inch thick and building them slightly above the rim of the dish. Bake until golden brown and firm, about 11/4 hours. Turn off the oven and let the crust cool completely in the oven with the door ajar; overnight is OK.
To make the filling, whip the cream until stiff peaks form, then gently fold in the lemon curd. Spread the mixture in the meringue shell.
To make the topping, combine the cream, sugar and dry milk in a bowl. Whip until stiff and spread over the pie. Garnish with berries, if desired.
Makes one 9-inch pie.
German chocolate angel pie
3egg whites
Pinch salt
1/8teaspoon cream of tartar
3/4cup sugar
3/4cup finely chopped pecans
1teaspoon vanilla extract
4squares (1 ounce each) German sweet chocolate, chopped
3tablespoons strong brewed coffee
1cup heavy cream
1teaspoon vanilla extract
Preheat oven to 275 degrees.
In a large glass or metal mixing bowl, beat egg whites until foamy. Add salt and cream of tartar and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla. Turn the meringue into a buttered 9-inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in the preheated oven for 60 minutes. Cool.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
In a large bowl, whip the cream to soft peaks. Whisk in remaining teaspoon vanilla. Fold one-third of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours before serving.
Makes one 9-inch pie, 8 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
