Raspberry Angel Pie
Ingredients
- Meringue shell ⓘ
- 2/3 cup egg white, at room temperature (about 4 eggs) ⓘ
- 1/8 teaspoon salt ⓘ
- 1 1/3 teaspoons vinegar ⓘ
- 1 1/2 teaspoons water
- 1 cup sugar ⓘ
- 1/2 teaspoon almond flavoring ⓘ
- Filling
- 3 ounces raspberry Jell-O gelatin ⓘ
- 1 1/4 cups boiling water ⓘ
- 1 cup fresh raspberry ⓘ
- 1 cup whipping cream ⓘ
Instructions
- Meringue shell:
- Beat all ingredients together til they are really stiff and glossy.
- Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
- Preheat oven to 400°F, and turn it OFF.
- Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
- The shell will be a pale beige.
- If it has cracked, the oven is too hot.
- If it is tough, the oven was too cool.
- Filling:
- Add boiling water to the jello powder, stir til powder is dissolved.
- Chill until mixture is consistency of egg whites.
- Mash fresh raspberries slightly.
- Whip cream til stiff and fold both into the jello.
- Chill until mixture holds its shape when dropped from a spoon.
- Spoon into prepared meringue shell.
- Chill for several hours.
- Garnish with sweetened whipped cream and whole raspberries at serving time.
- If desired, raspberries could be substituted with strawberries.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).