Angel pies originated in the 1930's. This one has an updated taste of butterscotch.
Read the Story Behind the Recipe
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!
Meringue Shell
3 , large Land O Lakes® Eggs (whites only), at room temperature
1 teaspoon vanilla
14 teaspoon cream of tartar
34 cups sugar
Filling
1 34 cups Land O Lakes® Half & Half
1 large Land O Lakes® Egg (yolk only)
3 tablespoons cornstarch
14 cup Land O Lakes® Butter
1 cup firmly packed dark brown sugar
1 12 teaspoons vanilla
Garnish
1 12 cups Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
1 teaspoon vanilla
1 cup fresh raspberries
STEP 1
Heat oven to 275°F. Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Place 1/2 cup half & half, egg and egg yolk in bowl; mix well. Stir in cornstarch with whisk until dissolved.
STEP 5
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.
STEP 6
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.
STEP 7
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.
- 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.
