Title: Strawberry Angel Pie
Categories: Pie
Yield: 6 Servings
| 4 | | Egg whites |
| 1/4 | ts | Cream of tartar |
| 1 | c | Sugar ----filling----- |
| 4 | | Egg yolks |
| 1/2 | c | Sugar |
| 1 | ts | Lemon juice |
| 1 1/2 | c | Fresh strawberries, crushed |
| 1 | ts | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1 | c | Heavy cream |
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven
to 250 F. Prepare the crust. In a large bowl, beat the egg whites until
frothy. Add the cream of tartar and continue beating until the egg whites
are stiff. Add the sugar and beat in. Spread the egg whites evenly over a
9-inch pie plate. Bake for 20 mins, then increase the oven temp to 300 F
and bake an additional 40 mins. In the meantime, prepare the filling. In a
medium-sized saucepan, combine the egg yolks, sugar, and lemon juice. Add
the reserved strawberry liquid and cook over moderate heat until mixture
thickens. Remove from heat. In a small bowl, sprinkle the gelatin over the
cold water and let sit for 3 to 4 mins, until the gelatin softens. Add to
the filling mixture along with the crushed strawberries and set aside to
cool. Beat the heavy cream until stiff and spread a thin layer onto the
cooled pie shell. Cover with the strawberry filling and top with the
remaining whipped cream. Chill well before serving.