Papas Angel Pie Recipes

ANGEL PIE

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.

PAPA'S ANGEL PIE

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.

CHOCOLATE ANGEL PIE

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

PAPA'S ANGEL PIE

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.

PAPA'S SHEPHERD'S PIE

Steps:

• To prepare the potatoes, scrub the potatoes with a brush under running water. You don't need to peel red or Yukon Gold potatoes, just cut into 1/2 inch dice. Place the potatoes in a large pot. Fill the pot with water, enough to cover the potatoes. Set aside.
• In a large, covered skillet, add ground beef, boullon cube, and pepper. Heat the skillet to high and brown the ground beef, breaking up the big clumps, until it's no longer pink. Add the onions, cover the skillet, and cook for another 5 minutes stirring occasionally. Drain the excess grease from the skillet.
• Add the cream of mushroom soup and 3/4 cup of milk to the skillet, return skillet to medium heat and stir to combine soup, milk, and ground beef. Heat to bubbly. Remove skillet from heat.
• Prepare a 3 quart, oven safe, casserole dish by spraying it with cooking spray.
• Cook the potatoes on high heat, stirring occasionally for 10 minutes or until they break apart easily with the edge of a spoon. Drain the potatoes.
• Add the butter and remaining 3/4 cup milk to the hot potatoes and mash or whip the potatoes using a masher or a hand mixer until they are fairly smooth.
• Assemble the casserole by pouring the ground beef mixture into the dish, spread evenly over the bottom of the casserole. Next, scatter the drained green beans evenly over the ground beef layer. Finally, spoon the mashed potatoes evenly over casserole, trying to cover the ground beef and beans completely.
• Bake in a 325 degree oven for about 45 minutes, until it's bubbly and lightly browned on top.
• Allow to cool for a few minutes, then serve. Enjoy.

PAPA'S ANGEL PIE

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.

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

ANGEL PIE

Steps:

• Beat egg whites with electric mixer on high speed until soft peaks form. Mix sugar and baking powder; gradually add to egg whites, beating until stiff and glossy. Gently stir in chopped cookies. Spread into lightly greased 9-inch pie plate.
• Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely.
• Spread whipped topping into crust; top with berries. Serve immediately.