My mile high angel pie is one of those big fat desserts that makes you open your mouth real wide before taking a bite. Crisp meringue shell, a layer of lemon curd cream underneath a mountain of whipped cream. It’s light, crispy, delicious and just the right kind of messy.
When I developed my chocolate Concorde Meringue Cake, every step had to be precise so I can achieve the perfect slice. The same goes for my homemade pies, I usually obsessed about every detail to get them just right. That’s why I am excited about this recipe, it is the complete opposite.
This one is all about embracing the mess. Forget perfect piping and flawless slices. This dessert is meant to be rustic, playful and fun: a sweet, tart lemony indulgence that is all bout enjoying something delicious than chasing perfection.
The Ingredients and Flavors
Lemon and meringue is always a good option, and the lemon tartness does balances the meringue’s sweetness beautifully. But, I want you to do you and have fun with the flavors so below I included some notes about the ingredients and flavors options:
- Egg Whites.It is crucial is that they are yolk (fat) free. Even the tiniest drop can prevent the meringue from forming. Separate the eggs when they are cold to prevent any yolk drips.
- Lemon curd. Or, any other curd you might like like tart raspberry curd, or homemade lime curd. The curd sets the tone of the flavor and color.
- Heavy Whipping Cream. Cold from the fridge, or it won’t whip. I used cream for a few reasons: it stabilizes the filling, it adds a creamy and light texture and it is not very sweet.
Let’s Bake
The complete recipe is at the bottom of this post in the recipe card. Before you start baking, please read the recipe once or twice to avoid mistakes and create the perfect work flow. Here are step-by-step images for a visual preference and my tips and notes I learned while testing this recipe:
Make the Meringue Pie Crust
- The egg whites can be cold or at room temperature.
- Do not over whip the meringue, otherwise it will expel melted sugar during baking and become super sticky. (been there, still enjoyed it).The meringue is ready when it is shiny and does not drip in a thin flow, it will still be soft so do not whip to achieve a super stiff meringue.
- Grease your pie dish. The meringue is 100% fat free and it will stick the dish without greasing. (been there, used a spoon and ate it straight from the pan. Delicious but a bit frustrating).
Make the filling
- Make sure the curd is also cold when you fold it into the cream, if warm or at room temperaure, it might deflate the cream.
- You can make the filling and fill the crust ahead of time (up to one day ahead) then refrigerate and top the pie before serving. Keep in mind that the cream is good for up to three days and it should be refrigerated.
Make The Topping
- Use an offset spatula, or the back of your spoon to cover the surface of the pie with the cream.
More flavor and Topping ptions
Top the pie (or fold into the cream) with fresh fruit, toasted shredded coconut, or even another drizzle of lemon curd.
Mile High Angel (meringue) Pie
Ingredients
Meringue Crust
- 4 Large Egg whites
- 1/4 teaspoon Cream of tartar
- 1 Cup (200g) Sugar
- 1 teaspoon Cornstarch
Filling
- 1 Cup (240ml) Heavy whipping cream, very cold
- 1 Tablespoon Powdered sugar
- 1 recipe (200g) Lemon curd, cold
Topping
- 2 Cups (480ml) Heavy whipping cream
- 1/4 Cup (30g) Powdered sugar
Instructions
Make the crust
- Preheat your oven to 250°F and grease one 10-inch pie dish.
- Mix the sugar (200g) with the cornstarch (1 teaspoon) in a separate bowl.
- Whip the egg whites (4) and cream of tartar (1/4 teaspoon) on medium-high until starting to foam (about 30 seconds).
- Increase speed to high then add the sugar mixture in 3-4 additions.
- Whip until you have a shiny, stable meringue.
- Mount the meringue into the center of the greased pie dish, then use an off set spatula, or the back of a spoon to spread the meringue at the bottom and sides of the dish.
- Bake over the middle oven rack for 90 minutes. Remove from the oven and set a side to cool.
Make the filling
- Whip the heavy cream (240g) with the powdered sugar (1 tablespoon) until light and stable.
- Fold in the lemon curd (200g), the spread the filling over the meringue crust. Cover with plastic wrap and refrigerate for about 30 minutes, or until ready to serve.
Make the topping
- Whip the cream (480ml) with the powdered sugar (30g) until light and stable.
- Top the pie with the cream, avoiding from covering the edges of the crust. Use an off set spatual or the back of a spoon to spread the cream. Refrigerate or serve.
- Store refrigerated for up to three days.
