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Fran's Angel Food Pie

Fran's Angel Food Pie

amyframpton

"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

2 h 20 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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

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 topp...

Most helpful
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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.

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 ...

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 topp...

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

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 ROUN...

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 ...

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 ...

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