Lemon Angel Pie

Here's one of my favorite pies!  It's actually a recipe from two different cookbooks.  The crust is from "Betty's Pies", a yummy pie shop in Minnesota that we've been to, and the filling is from the "Lion House Desserts" cookbook. 

Lemon Angel Pie

Crust:

2 large egg whites

1/8 tsp. cream of tarter

1/2 c. granulated sugar

Preheat oven to 275 degrees

Beat egg whites until frothy.  Add cream of tarter.  Beat until stiff peaks form using electric mixer on high speed.  Gradually add sugar, 2 tbsp. at a time until one half cup has been added.  Continue beating until stiff, glossy peaks form.

Grease 10-inch pie pan and spread meringue on bottom and up sides of pie pan using a rubber spatula.

Place on bottom rack in oven and bake at 275 degrees for one hour.  Turn off oven, open door ajar and let meringue cool in the oven.  Fill with desired filling.

Filling:

1/2 c. water

2 tbsp. sugar

1 egg

1 tbsp. cornstarch

1 tbsp sugar

1 1/2 tbsp fresh lemon juice

zest of 1/2 lemon

1 1/2 tsp. butter

1 c. vanilla chips

1 8-ounce package cream cheese

1/2 c. whipped cream, sweetened with a little sugar

1 tbsp. toasted almonds

Put water and 2 tbsp. sugar in saucepan and bring to a boil.  In a large bowl, mix egg, cornstarch, 1 tbsp. sugar, and lemon juice.  Slowly add hot water to egg mixture in bowl, then pour entire mixture back into pan.  heat until thickened, stirring often.  Remove from heat and add zest of lemon and butter.  Stir until mixed and cool.

Pour two-thirds of filling in bowl.  Add vanilla chips to the filling remaining in pan.  Stir until chips are melted.  Place cream cheese in bowl.  Add filling with vanilla chips to cream cheese and beat together.  Spread this mixture in bottom of pie shell.  Spread remaining two-thirds of lemon filling on top.  Chill two hours.

Top with whipped cream and garnish with toasted almonds.

(Side note: The last time we made it, we made extra of the tart lemon filling afterwards to add a little extra tartness. Yum.)