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Angel pies originated in the 1930's. This one has an updated taste of butterscotch.
Heat oven to 275°F. Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
Beat egg whites, 1 teaspoon vanilla and cream of tartar in bowl at low speed until foamy. Increase speed to high; gradually add 3/4 cup sugar, beating until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 hour. Remove from oven; cool to room temperature.
Place 1/2 cup half & half, egg and egg yolk in bowl; mix well. Stir in cornstarch with whisk until dissolved.
Combine butter and brown sugar in 2-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until butter is melted and mixture bubbles.
Stir remaining 1 1/4 cups half & half into butter mixture, whisking until smooth. Increase heat to medium-high; stir in cornstarch mixture. Cook, stirring occasionally, 4-5 minutes or until mixture is thickened. Remove from heat; stir in 1 1/2 teaspoons vanilla. Place plastic food wrap directly on surface of filling. Cool 30 minutes.
Spread filling into meringue shell. Cover; refrigerate at least 12 hours or overnight. Before serving, beat whipping cream in bowl at high speed until soft peaks form. Add 2 tablespoons sugar and 1 teaspoon vanilla; continue beating until stiff peaks form. Spread over filling; top with raspberries.
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Dietary Fiber: 1g
This is somewhat time consuming from all the steps but they're easy steps. This was delicious and fun and different!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1171
© 2014 Land O'Lakes, Inc.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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