Angel pie

Angel Pie is a type of dessert that is popular in many parts of the world. It is a light, airy pie that is often made with meringue, a type of whipped egg white mixture, and filled with various types of fruit or cream fillings. The pie is known for its delicate texture and sweet, tangy flavor.

History

The exact origins of Angel Pie are unclear, but it is believed to have been developed in the United States in the early 20th century. It is often associated with Southern cuisine, although variations of the pie can be found in many different regions.

Preparation

The base of an Angel Pie is typically made from meringue, which is created by whipping egg whites until they form stiff peaks, and then gradually adding sugar. This mixture is then spread into a pie dish and baked until it is crisp and golden.

Once the meringue base has cooled, it is filled with a variety of different fillings. Common choices include lemon or lime curd, whipped cream, and fresh or cooked fruit. The pie is then chilled until it is set, and is often served cold.

Variations

There are many variations of Angel Pie, with different types of fillings and toppings. Some versions use a graham cracker or cookie crust instead of meringue, while others add flavorings such as vanilla or almond to the meringue base. The filling can also vary widely, with some versions using chocolate, coconut, or even savory ingredients like cheese or spinach.

See also

• List of pies, tarts and flans
• Meringue
• Southern United States cuisine