Aunt Peg's Angel Pie

Title:
Aunt Peg's Angel Pie

Yield:
6 Servings

Categories:
Pie




Ingredients:




-----------------------------------CRUST-----------------------------------


     4    Egg whites; stiffly beaten


   1/2 ts Cream of tartar





------------------------------HALF
OF FILLING------------------------------


     4    Egg yolks


     1 tb Lemon juice


   1/2 c  Sugar


     2 tb Pineapple juice


          Inside rind of pineapple;


          -grated (optional)



------------------------------HALF
OF FILLING------------------------------


     1 c  Whipping cream


     1 tb Sugar





  To make crust beat egg whites stiff; add cream of tartar and spread.


 Spread on a well greased and floured pie tin. Bake 20 minutes in a 275


 degree oven and then 40 minutes at 300 degrees. Cool.


 


  Make half of filling by combining egg yolks, lemon juice, sugar, pineapple


 juice and grated pineapple rind, if desired. Cook for 8 minutes in a


 double-boiler.


 


  To make the other half of filling whip cream and sugar. Spread half the


 cream in cooled pie shell. Add the lemon mixture filling. Top with


 remaining whipped cream. Chill pie. Serves 6 to 8.


 


  Variation: Instead of lemon juice, pineapple juice and pineapple rind, use


 1/2 cup chopped pecans, 1/2 teaspoon vanilla and 1 package German sweet


 chocolate.


 


 From .
 Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.