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Text File  |  1993-09-10  |  2KB  |  41 lines
  1.     *********************
  2.     ***** Angel Pie *****
  3.     *********************
  4.  
  5.     Categories: Pies            OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:     
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.                       Shell:                                            
  14.        6        ea    Egg whites - beaten frothy                        
  15.        1/4      tsp   Cream of tartar                                   
  16.        1 1/4    cup   Sugar                                             
  17.                       Filling:                                          
  18.        6        ea    Egg yolks - beaten thick                          
  19.        3/4      cup   Sugar                                             
  20.        4        Tbsp  Lemon juice                                       
  21.        3        tsp   Lemon rind - grated                               
  22.        1        cup   Cream - whipped stiff                             
  23.  
  24.     DIRECTIONS  ------------------------------------------------------------
  25.  
  26.     Shell:                                                                
  27.     Beat eggs, add cream tartar, gradually add sugar until stiff and      
  28.     glossy. Spred in well buttered 10-inch heavy pie plate. Bake 1 1/4    
  29.     hours at 275 F. Cool well. Fill with:                                 
  30.                                                                           
  31.     Filling:                                                              
  32.     To beaten egg yolks add sugar, lemon juice and rind. Cook over hot    
  33.     water until thick, stirring all the time. Put 1/2 c. whipped cream in 
  34.     merigue shell. Add rest of cream to custard and spread in shell. Chill
  35.     in refrigerator for  8 to 10 hours.                                   
  36.                                                                           
  37.     Source: Mrs. L. G. Barger, Highland Grange, Highland County, OH       
  38.  
  39.     *** Recipe Via Compu-Chef (tm) ***
  40.  
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