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Angel pie is a class of pies in American cuisine made with a meringue pie shell. There are many different fillings that can be used to make angel pie.
Angel pie is made with a meringue shell. Cream of tartar is used to add stability and volume to the egg whites. The meringue can be sprinkled with chopped nuts before baking.[1] It is cooked in the oven at a low temperature for several hours. This method dries the crust without browning.[2]
According to James Beard, angel pies were one of the most frequently published pie recipes in the early to mid-20th century.[3]
There are many fillings that can be used for an angel pie. Chocolate mousse filling is made by melting chocolate in a double boiler and gently folding it into whipped cream.[1][4] Other ingredients like espresso powder and Kahlua can be added to the chocolate.[2]
Lemon angel pie is made with lemon curd filling topped with whipped cream.[5][6] Fresh strawberries or raspberries are optional.[2] A coconut cream filling can be made with shredded coconut.[7] Grape angel pie can be made with a simple filling of homemade grape gelatin made with grape juice.[8] Pineapple filling for angel pie is made by folding beaten egg whites, whipped cream, glacé cherries and crushed pineapple into gelatin.[9]
The Pavlova is a type of angel pie made with fresh mixed berries and whipped cream.[2]
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