Angel pies originated in the 1930's. This one has an updated taste of butterscotch.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
3 , large Land O Lakes® Eggs (whites only), at room temperature
1 teaspoon vanilla
1/4 teaspoon cream of tartar
3/4 cups sugar
1 3/4 cups Land O Lakes® Half & Half
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only)
3 tablespoons cornstarch
1/4 cup Land O Lakes® Butter
1 cup firmly packed dark brown sugar
1 1/2 teaspoons vanilla
1 1/2 cups Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
1 cup fresh raspberries
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.
Read the Story Behind the Recipe
- This is an excellent "do ahead" dessert. By refrigerating the filled meringue shell, the moisture from the filling combines with the meringue to create a creamy, luscious pie.