Raspberry Cream Angel Pie

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Raspberry Cream Angel Pie

Calories from fat 6%, Cholesterol 27 mg, Sodium 104 mg
Servings 8


  • 1 teaspoon almond extract
  • 1 egg yolk beaten
  • 1/2 cup water
  • 1 cup skim milk
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 2 cups fresh raspberries divided
  • 1/2 cup sugar
  • 1/4 teasp


  • Combine egg whites, vinegar, and 1/8 teaspoon salt in a bowl; beat until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not underbeat.)

    Spoon egg white mixture into a 9-inch pie plate. Using the back of a spoon, spread and shape mixture against sides and bottom of pie plate.

    Bake at 275 degrees F for 1 hour. Turn oven off and let meringue cool 2 hours before opening oven door. Let cool completely.

    Place 1 cup raspberries in a small bowl; crush with the back of a spoon. Set aside.

    Combine remaining 1/8 teaspoon salt, 1/3 cup sugar, cornstarch, and gelatin in a medium saucepan; stir in milk and water. Let stand 1 minute. Cook over medium heat, stirring frequently with a wire whisk, 8 minutes or until mixture comes to a boil and thickens.

    Gradually stir one-fourth of hot mixture into yolk in a small bowl; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute.

    Remove from heat and pour into a medium bowl; stir in almond extract and crushed raspberries. Cover and chill 1 hour or until almost set.

    Fold in remaining 1 cup raspberries; spoon into cooled meringue shell. Chill until set.

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