White Angel Pie
A light, airy meringue pie filled with a delicate vanilla flavor, topped with whipped cream and chocolate shavings—perfect for special occasions or a sweet summer treat.
Ingredients
Instructions
- Combine 3/4 cup sugar and boiling water in a saucepan and bring to a boil.
- Remove from heat and stir in cornstarch until smooth.
- Cook the mixture until thick and clear, preferably using a double boiler.
- In a separate bowl, add a pinch of salt to the egg whites and beat until stiff peaks form.
- Gradually add 3 tablespoons of sugar and vanilla to the egg whites, beating until creamy.
- Pour the cooked cornstarch mixture into the beaten egg whites, beating constantly until well combined.
- Cool the meringue mixture slightly and pour into a baked pie shell.
- Spread whipped cream over the pie and sprinkle with chocolate shavings.
Tips & Substitutions
For a smoother meringue, ensure your mixing bowl is free of any grease. You can substitute cornstarch with arrowroot if needed, but it may alter the texture slightly. Using fresh egg whites at room temperature will help achieve the best volume. If you prefer a sweeter topping, consider using Whipping Cream Icing for a different flavor profile.
Serving Suggestions
Serve the White Angel Pie chilled for the best experience. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce for added flavor. A scoop of vanilla ice cream can complement the pie nicely, making it a delightful dessert for any occasion, especially during warm weather.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap to avoid moisture buildup. It is best consumed within 2-3 days for optimal taste and texture. If the meringue starts to weep, try to consume it sooner to enjoy the crispness.
Nutrition & Diet Analysis (per serving)
Each serving of White Angel Pie contains roughly 117 calories, with 6g protein, 7g carbohydrates, and 1g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 976mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pie ahead of time?
Yes, you can prepare the meringue and filling a day in advance. However, it's best to add the whipped cream topping just before serving to maintain its freshness and prevent the meringue from becoming soggy.
What type of pie crust should I use?
A pre-baked pie crust works best for this recipe. You can use a store-bought graham cracker crust for a quick option or make your own from scratch using your favorite pie crust recipe.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff peaks and holds its shape. Be sure to beat it until the mixture is glossy and smooth before folding in the cornstarch mixture to ensure a light and airy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).