Angel Food Cream Pie – A light and creamy meringue filling topped with sweetened whipped cream and grated dark chocolate.
Easter is next weekend, and I’ve got you covered for dessert with this creamy, delicious Angel Food Cream Pie. It can be whipped up with very little effort and made a day in advance. What’s not to love?
I don’t know why, but when I think of April, I think white. Is it because April’s gemstone is a diamond? Is it because Easter is often in April and represents rebirth? Or maybe because I’m kind of a no-white-after-Labor-Day kind of gal, I love finally being able to wear white again!
Whatever the case, when I was thinking of April’s recipe theme, my thoughts immediately went to white. And what better white dessert than an angel food cake, right? It’s always been one of my favorites, but when I ran across this Angel Food Cream Pie recipe in my grandma’s cookbook, I knew this was the perfect white recipe to kick off April!
The one thing I love about this Angel Food Cream Pie is that the filling is basically a meringue. So, if like me, your favorite part of lemon meringue pie is the meringue, you’re in for a treat! Meringue filling topped with sweetened whipped cream and grated dark chocolate? Count me in!
Now, I admit, pie never really has been my dessert of choice. This probably subconsciously is why you don’t see many pie recipes on Worth Whisking. Since I’m not a huge fruit eater, pie just has not ever been super appealing. I’m all good with a peanut butter pie or anything chocolate, but the more traditional fruit pie is not usually my thing.
So, making pie crust has never been a high priority for me. My mom is an excellent pie maker and has a fabulous family recipe for pie crust that always gets rave reviews. I have the recipe. I’m not using it for this Angel Food Cream Pie, though. I still need to work up to the whole pie thing. Maybe a goal for the year? 😉
In the meantime, I’m using a refrigerated pie crust for this Angel Food Cream Pie, and you know what? It tastes perfectly fine. Feel free to use whichever pie crust your little heart desires. Your own family recipe. Refrigerated. Or even those frozen pre-formed pastry shells. Whatever floats your boat. Trust me; it will work!
Ultimately, the amazingly creamy meringue filling is what totally makes this pie. It’s light and sweet, but not overly sweet (whatever that is). Basically, angel food cake in pie form. Loving. This. And just when you thought it couldn’t get any better than meringue filling. . .sweetened whipped cream!
Just a touch of dark chocolate on top balances everything out. Light to dark. Sweet to bittersweet.
It’s spring. It’s April. It’s time to get out the white. No better place to start than with this Angel Food Cream Pie!
- ¼ cup plus ½ tablespoon cornstarch
- ¾ cup granulated sugar
- 1 ½ cups boiling water
- 3/8 teaspoon salt
- 3 egg whites
- 3 tablespoons granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 baked pastry shell
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ ounce bittersweet chocolate grated
Mix the cornstarch and ¾ cup sugar in a saucepan. Add the boiling water and stir to combine.
Cook over medium heat until mixture is clear and thick.
In a large mixing bowl, add the salt and egg whites and beat on high speed until stiff. Gradually add the 3 tablespoons sugar while beating.
Add the vanilla and beat until the egg whites are creamy.
Pour the hot cornstarch mixture over the egg white mixture while beating continuously.
Cool slightly and fill the baked pastry shell. Refrigerate for about 2 hours.
For the whipped cream, chill mixing bowl and beaters in refrigerator for at least 1 hour prior to mixing.
Add whipping cream and powdered sugar to chilled bowl. Beat with mixer on high speed until stiff peaks form.
Spread whipped cream over top of pie filling, edge-to-edge. Top with grated chocolate.
Store pie, loosely covered, and refrigerated up to 1 day.