Angel Pecan Pie Recipes

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ANGEL PECAN PIE



Angel Pecan Pie image

This chilled crustless pie is made with crushed buttery crackers, chopped pecans and beaten egg whites. After baking, it's crowned with whipped cream.

Provided by My Food and Family

Categories     Recipes

Time 6h45m

Yield Makes 8 servings.

Number Of Ingredients 7

3 egg whites
1/2 tsp. vanilla
1 cup sugar
24 round buttery crackers, finely crushed (about 1 cup crumbs)
1 cup finely chopped pecans
1/4 tsp. baking powder
1 cup whipping cream, whipped

Steps:

  • Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
  • Bake 30 min. Cool completely.
  • Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PECAN OR ANGEL SLICES



Pecan or Angel Slices image

Provided by Irma S. Rombauer

Categories     Egg     Brunch     Dessert     Christmas     Buffet     Pecan     Christmas Eve     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Twelve 2 3/4 x 2 1/3-inch bars

Number Of Ingredients 14

1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons granulated sugar
3 large eggs, divided
1 3/4 teaspoons vanilla, divided
3/4 cup all-purpose flour, plus additional 1 1/2 tablespoons
1 cup packed light brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups chopped toasted, pecans or walnuts
1 cup flaked or shredded sweetened coconut, lightly toasted
Lemon glaze:
1 1/4 cups confectioners' sugar, sifted
1/4 cup fresh lemon, orange, or lime juice
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
  • Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
  • Stir in 3/4 cup of flour until well blended and smooth.
  • Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
  • Stir in nuts and coconut.
  • Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
  • Let stand until the bars are cool and the glaze is set.
  • For lemon glaze:
  • Beat confectioners' sugar, juice, and vanilla together until smooth.

ANGEL PIE



Angel Pie image

A lemon cream pie with a meringue crust.

Provided by Ann

Categories     Desserts     Pies     Vintage Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

Steps:

  • Preheat oven to 250 degrees F ( 120 degrees C).
  • Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
  • Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
  • Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g

ANGEL PECAN PIE



Angel Pecan Pie image

Make and share this Angel Pecan Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 egg whites
1 cup granulated sugar
2 tablespoons granulated sugar
2 teaspoons vanilla
1 cup Ritz cracker, crumbled
1 1/2 cups chopped pecans
1 cup heavy cream
1/4 teaspoon almond flavoring

Steps:

  • Beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition.
  • Add 1 tsp vanilla.continue beating til mixture holds soft peaks.
  • Mix cracker crumbs and 1 cup pecans.
  • Fold into meringue mixture a little at a time --
  • Spoon mixture into an 8" pie plate to form a shell --
  • Pull up mixture into peaks around the edge of the plate with the back of a spoon.
  • Spread evenly --
  • Bake in a 350* oven for 30 minutes.
  • Cool thoroughly on wire cake rack --
  • Mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1/2 cup chopped pecans around edge of cream.

Nutrition Facts : Calories 483.4, Fat 34.3, SaturatedFat 10.8, Cholesterol 54.3, Sodium 42.6, Carbohydrate 42.7, Fiber 2.6, Sugar 38.9, Protein 5.1

ANGEL PECAN PIE



Angel Pecan Pie image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Tennessee.

Provided by CJAY8248

Categories     Pie

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 5

3 egg whites, beaten stiff
1 cup sugar
1 teaspoon vanilla
1 cup broken pecans
20 Ritz crackers, crushed

Steps:

  • Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.

Nutrition Facts : Calories 317.6, Fat 15.6, SaturatedFat 1.5, Sodium 110.2, Carbohydrate 42.9, Fiber 1.9, Sugar 35.1, Protein 4.2

PAPA'S ANGEL PIE



Papa's Angel Pie image

When it comes to family get-togethers, there is one thing Papa will always be remembered for, and that is his famous 'Angel Pie'. This is the first year that the whisk has been passed down, and I hope to one day pass it down to my grandchildren, too. Here's hoping it brings as much love to your table.

Provided by Aleasha Wales Shelnutt

Categories     Desserts     Pies     Vintage Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 egg whites
1 cup white sugar
½ teaspoon baking powder
20 buttery round crackers (such as Ritz®), coarsely crumbled
1 cup chopped pecans
1 teaspoon vanilla extract
1 pint heavy cream
1 pinch white sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Fold crackers and pecans into the egg whites. Add vanilla and stir.
  • Bake pie in preheated oven until set in the middle, about 30 minutes. Set aside to cool to room temperature.
  • Beat cream with pinch sugar in a bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Top cooled pie with whipped cream to serve.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 34.1 g, Cholesterol 81.5 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 154.1 mg, Sugar 26.4 g

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