Email to Shirley Mitchem      

Recipe Categories: nanamitchem's HOME PAGEABM-YEASTROLLS ABMBREADS APPETIZER-MEATBALLS APPETIZERS APPETIZERS-CHEESEBALLS Appetizers-potato APPETIZERS-SEAFOOD BACKPAIN BBQ BEANS BEEF BEEF-BURGERS BEEF-STEAK BEEFROAST BEVERAGES BISCUITS BREAD BREAD-ABM BREAD-CORNBREAD Bread-SweetLoaf BreadPudding BREAKFAST BROWNIES-CHOC Brownies-nonchocolate CAJUNBOIL CAKES CAKES-BARS CAKES-BUNDT CAKES-CHEESECAKES CAKES-Coffeecakes CAKES-CUPCAKES Cakes-JellyRoll Cakes-pound CAKES-SHEET CAKES-Springformpan CAKESandPIES CANDY CANNING CASSEROLE-VEG CASSEROLES CASSEROLES-CHICKEN CASSEROLES-MEAT CASSEROLES-NOODLES CASSEROLES-POTATOES CASSEROLES-RICE CASSEROLES-SEAFOOD CHEESE CHEESECAKES CHICKEN Chicken-baked CHICKEN-CROCKPOT Chicken-salad CHICKEN-WINGS CHILI CHINESE CONDIMENTS CookiePress COOKIES COOKIES-BAR COOKIES-SLICEBAKE CORNBREAD Cornbread-hushpuppies CRAFTS CRESCENTROLLS CROCKPOT CROCKPOT-BREAKFAST CROCKPOT-CHICKEN CROCKPOT-MEAT CROCKPOT-PORK CROCKPOT-VEGETABLE CROCKPOTBEEF CROCKPOTDESSERTS DANISH DESSERTS DIABETIC DIPS-NOBAKE DIPS-NONSWEET DIPS-SWEET DONUTS DRINKS EGGS ETHNIC FISHandSEAFOOD FROSTINGS FRUIT GRAVY HELPFULHINTS HOLIDAY HOTDOGS ICECREAM MARINADES MEATBALLS MEATLOAF Mexican MISC MIXES MOUSSE MUFFINS MUSHROOMS NOODLES OAMC onions PASTA PASTRIES PIE-COBBLERS PIECRUSTS PIEIceCream PIES PIES-Apple Pies-Cream Pies-NoBake PIZZA Pizza-Desert PORK--BACON PORK-CHOPS PORK-HAM PORK-Ribs PORK-TENDERLOIN PORKROAST PORK_Sausage POTATO-SALADS POTATOES Potatoes-HashBrowns POTATOES-MASHED POTATOESSWEET PRESSURECOOKERFOODS PUDDINGS PUNCH QUICHE RECIPESINAJAR RICE ROASTERRECIPES ROLLS-SWEET Rolls-yeast SALAD-CONGEALED SALADandDRESSING SALADDRESSINGS SALADS-PASTA SALADS-SWEET SALMON SANDWICHES SAUCES SEAFOOD SEASONINGS SHRIMP SLAW SNACKS SOUPS SOUPSandSTEWS SPREADS STUFFING Substitutions TARTS Tex-Mex TURKEY-COOKING VEGETABLES VEGETARIAN WEBPAGES

Cherry Angel Pie




Source of Recipe


BBR


Recipe Introduction


Farm Journals Pie Recipes


List of Ingredients




10" Meringue Pie Shell
1 (1 lb. 4 oz.) can sweetened frozen cherries, thawed
1 envelope unflavored gelatin
1/4 c. cold water
1/4 c. confectioners sugar
1/2 tsp. vanilla
1 c. heavy cream, whipped
1/2 c. shredded coconut
1/4 c. chopped pecans



Recipe



Simmer cherries 5 minutes. Drain and cool. Soften gelatin in cold water. Heat 1 c. cherry juice to boiling. Add softened gelatin and stir until it is dissolved. Remove from heat, cool and chill until mixture thickens to the consistency of syrup. Beat until fluffy.

Beat confectioners sugar and vanilla into whipped cream. Fold into gelatin mixture. Fold in cherries, coconut and nuts. Spread into cooled Meringue Pie Shell. Chill several hours. Makes 8 servings.

Basic Meringue Pie Shell

3 egg whites (room temperature)
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar

Combine egg whites, cream of tartar and salt. Beat until frothy. Gradually add sugar and beat until stiff glossy peaks form. Meringue should be shiny and moist and all sugar dissolved.

Spread over bottom and sides of a well-greased 9" pie pan. Build up sides. (You can make fancy edge with cake decorator, if desired.)

Bake in very slow oven (275ºF.) 1 hour, or until light brown and crisp to touch. Let cool in pan away from drafts. Spoon in filling and chill.

Note: Don't be disturbed if the meringue pie shell falls and cracks in the center - it usually does.


Me here! I just wanted to say if you've never tried a meringue pie crust, it really is pretty easy and it is such a delightful change. There is a dessert I've had many times made with a merigue patty with lemon curd or cherries on top. For the life of me I cannot remember what that dessert is called. But it is wonderful!!!!!! So don't be intimidated by this idea for a pie crust. Try it! Really! It's impressive.