Angel pies originated in the 1930's. This one has an updated taste of butterscotch.
Story Behind the Recipe
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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.
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- Read more about this recipe on Recipe Buzz® Blog.
- 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.