Strawberry angel pie

6 servings

Ingredients

Quantity Ingredient
4 Egg whites
¼ teaspoon Cream of tartar
4 Egg yolks
½ cup Sugar
1 teaspoon Lemon juice
1½ cup Fresh strawberries, crushed and drained
1 cup Sugar reserving liquid
1 teaspoon Unflavored gelatin
¼ cup Cold water
1 cup Heavy cream

Directions

CRUST

FILLING

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 250 F.

Prepare the crust. In a large bowl, beat the egg whites until frothy.

Add the cream of tartar and continue beating until the egg whites are stiff.

Add the sugar and beat in. Spread the egg whites evenly over a 9-inch pie plate. Bake for 20 mins, then increase the oven temp to 300 F and bake an additional 40 mins.

In the meantime, prepare the filling. In a medium-sized saucepan, combine the egg yolks, sugar, and lemon juice. Add the reserved strawberry liquid and cook over moderate heat until mixture thickens.

Remove from heat.

In a small bowl, sprinkle the gelatin over the cold water and let sit for 3 to 4 mins, until the gelatin softens. Add to the filling mixture along with the crushed strawberries and set aside to cool.

Beat the heavy cream until stiff and spread a thin layer onto the cooled pie shell. Cover with the strawberry filling and top with the remaining whipped cream. Chill well before serving.

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