angel pie vintage recipe

Written ByJenny Smyth Posted on
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The Best angel pie vintage recipe

I’m so excited to share this vintage recipe for angel pie with you all. This classic dessert has been a staple in my family for years, and I just can’t get enough of it.

The first time I made it, I was immediately hooked – the combination of the sweet, flaky crust and the creamy, dreamy filling is just irresistible. My kids love helping me make it, and they always ask for seconds (and sometimes even thirds!)

It’s the perfect recipe for any occasion, whether it’s a family gathering or just a weeknight dessert. One of the things I love about angel pie is that it’s incredibly easy to make – just a few simple ingredients and some basic cooking techniques are all you need.

But don’t let its simplicity fool you – this pie is full of flavor and texture, with a lovely balance between the richness of the filling and the lightness of the crust. Plus, it’s a great way to use up any leftover eggs or cream you might have on hand.

My grandmother used to make this pie all the time when I was growing up, and I’m so glad I can continue her tradition with my own kids. It’s become a beloved family recipe that never fails to bring a smile to our faces.

So if you’re looking for a delicious and easy dessert to add to your repertoire, look no further than this angel pie recipe – I promise you won’t be disappointed!

Vintage Angel Pie

4.8 from 1928 votes

A classic vintage angel pie features a crisp meringue crust filled with a tangy lemon curd and topped with whipped cream. This airy dessert is light and refreshing, perfect for spring and summer gatherings.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Meringue Crust

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon vanilla extract

For the Lemon Filling

4 large egg yolks
1/2 cup granulated sugar
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, cut into small pieces

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 275°F.
2In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, about 2 minutes.
3Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff glossy peaks form, then beat in the vanilla extract.
4Spread the meringue evenly into the bottom and up the sides of a greased 9-inch pie plate, forming a crust shape.
5Bake for 55 minutes until the meringue is dry and lightly golden, then turn off the oven and let the crust cool completely inside with the door slightly open, about 1 hour.
6For the lemon filling, whisk together the egg yolks, sugar, lemon juice, and lemon zest in a medium saucepan.
7Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon, about 6 to 8 minutes.
8Remove the saucepan from the heat and stir in the butter pieces until melted and smooth.
9Pour the lemon curd through a fine-mesh strainer into a bowl to remove any lumps, then let it cool to room temperature, about 20 minutes.
10In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
11Spread the lemon filling evenly into the cooled meringue crust, then top with the whipped cream.
12Refrigerate the pie for at least 2 hours before serving to allow the filling to set.
13Slice and serve chilled, garnished with additional lemon zest if desired.

🔧Equipment

9-inch pie plate
Electric mixer
Medium saucepan
Whisk
Fine-mesh strainer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 145mg🧂Sodium: 55mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: Ensure no trace of yolk gets into the egg whites for proper meringue volume. For a more stable crust, avoid making the meringue on a humid day. The pie is best eaten within 24 hours.

Watch Video Of How Vintage Angel Pie Works

Angel pie is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a special treat on a Tuesday night.

And don’t worry if things get busy and you don’t have time to make the pastry from scratch – just use store-bought puff pastry and skip right to the filling!

One of my favorite things about this recipe is how versatile it is – serve it warm with vanilla ice cream on top for an extra-special treat, or chill it in the fridge for at least 30 minutes before serving for a more traditional experience.

❓ Frequently Asked Questions About Vintage Angel Pie

1. What is angel pie?

Angel pie is a classic American dessert that consists of a flaky pastry crust filled with a creamy mixture of eggs, sugar, and spices.

2. What is the history behind angel pie?

The exact origin of angel pie is unclear, but it’s believed to have been popularized in the United States in the mid-20th century as a variation on traditional lemon meringue pie.

3. Can I use different types of milk or cream in this recipe?

Yes, you can substitute heavy cream or half-and-half for the whole milk called for in this recipe.

4. How do I store leftover angel pie?

You can store leftover angel pie in an airtight container in the refrigerator for up to 3 days.

5. Can I freeze angel pie for later use?

No, we don’t recommend freezing this delicate dessert as it may become soggy when thawed.

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