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Strawberry Cream Angel Pie

Strawberry Cream Angel Pie

  • 30 Minutes
  • 13 ingredients
  • Pecans
  • Easy
  • Pie
  • Update Ingredients

Ingredients

  • For Angle Pie crust
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/2 cup toasted Diamond of California® Diamond Pecans, chopped
  • For Strawberry Cream filling
  • 6 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sliced strawberries
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • ½ cup diced strawberries
  • additional strawberries, for topping

The Steps

Make the Crust:
  1. Preheat the oven to 275F. Generously butter a 9-inch deep dish pie dish.
  2. In a large bowl, combine the egg whites, vanilla, cream of tartar and salt. Beat until soft peaks form. While still beating, slowly add in the 1 cup of sugar. Continue to beat until thick and glossy. Fold in the pecans.
  3. Pour the mixture into the prepared pie dish. Spread up the sides of the dish and make a well in the center. Bake in the preheated oven for 1 hour, then turn off the oven and leave the crust in the oven until completely cooled or overnight.
Make the Filling:
  1. In a large bowl, beat together the cream cheese and the sugar. Beat in the vanilla.
  2. Place the 1 cup of sliced strawberries in a medium bowl and mash with a fork or potato masher until only small chunks are present. Mix the mashed strawberries into the cream cheese mixture.
  3. In another bowl, beat the cream until soft peaks form. While you continue to beat, slowly add in the powdered sugar. Continue to beat until stiff peaks form.
  4. Take about ¼ of the cream and stir it into the cream cheese mixture. Add the remaining cream and fold in gently until combined. Fold in the ½ cup diced strawberries. Pour the mixture into the cooled meringue crust and refrigerate until set, at least 2 hours. Top with additional sliced strawberries before serving, if desired. Store covered in the refrigerator for up to 3 days.
RECIPE CONTRIBUTED BY TASTE AND TELL

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