Fran's Angel Food Pie Recipe - Allrecipes.com
Fran's Angel Food Pie Recipe
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Fran’s Angel Food Pie
See the heart-warming story of an enduring Depression-era gift. See more
  • READY IN ABOUT hrs

Fran's Angel Food Pie

Recipe by  

"This is Dad's favorite dessert! When Fran (Nana) Bamford was a bride during the Great Depression, this recipe was a wedding present from two ladies who ran the lunch counter in Granddad Douglas' neighborhood in Portland."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
  2. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
  3. With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2012

no, I have not made the pie.... but I "KNOW" this pie is going to taste great... our family has something very close to this... the biggest difference is the crust, we make graham cracker crust.

 
Most Helpful Critical Review
Jan 19, 2012

bad recipe imo. to much water, not enough substance. filling broke down only hours after being made. the recipe makes twice as much filling as needed for one 9" pie shell. the whipped cream topping is bland at best. I wouldn't make this again if i had to.

 

7 Ratings

Apr 22, 2012

I only gave this 4 stars because I have not tried it yet. I will make it this week. I grew up with home made angel food cake and have loved it! This sounds delicious and your story behind it is very touching. It makes me want to try it on that merit alone. Those who have negative comments, I'm sure, did not follow the instructions correctly or they simply have a taste for richer foods. This is simple, yet elegant. Thank you for sharing this recipe, along with your story.

 
Feb 02, 2013

For a switch up, I put a layer of homemade lemon curd into the piecrust before adding the eggwhite mixture. Be sure to let the curd cool before putting it into the pie. Being sure to add ROUNDED tablespoons of corn starch helps the consistancy of the egg white mixture and remember - it will only last a couple of days in the fridge. In this house - it lasts a day - that meal and then I seem to have fridge raiders! Leftovers never see the light of the next day.

 
Jan 23, 2012

Have not tried it yet; but did read the 2 negative reviews. My first thought was that I would add either melted chocolate (or cocoa) to the bottom layer (making it like chocolate mousse) -- OR add pineapple & nuts to the filling (making it like millionarie pie). Perhaps that will "jazz" it up!

 
Jan 20, 2012

eh, was ok. Fairly easy to make, but, really not much to it. Probably will not make again.

 
Jun 03, 2012

I just -tried- to make this pie, and something is not right with the recipe. I makes twice as much as you'll need for a 9" pie...you'd probably get a 12" easily. The water and cornstarch took over 25 minutes to thicken even a little bit (never got a nice, pudding-like consistency). I drizzled the warm mixture into the egg whites, and it took another 35 minutes and 3 more egg whites to get it past the liquid stage, and I'm a really good cook....I KNOW what stiff peaks should be like. The taste of the ingredients was wonderful, but right now, I have it in the freezer trying to harden it enough to slice, instead of spoon into a dish. I will toy with this one because I believe it's worth saving.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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