Angel Food Pie

0
Sue 0

"This was my mother's famous Easter dessert. I always looked forward to having it at our Easter dinners with the different colors of coconut for the holiday."

Ingredients 1 h 20 m {{adjustedServings}} servings 256 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.
  2. Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.
  3. Pour whipped filling into pie crust and sprinkle with colored Chill until set.
Tips & Tricks
French Silk Chocolate Pie I

See how to make an amazingly simple, silky chocolate pie.

Peanut Butter Cookie Pie

Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 0

  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.