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Strawberry Angel Pie


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Rate this recipe 4.3/5 (24 Votes)


  • 1 3-ounce package strawberry-flavored gelatin
  • 1 cup sliced fresh strawberries or 1 10-ounce package frozen sliced strawberries, thawed and drained
  • 1 cup whipping cream
  • 1 recipe Meringue Shell


Adapted from


Step 1

Pour this mixture into a meringue shell. Chill the shell overnight. Top with additional whipped cream and berries, if desired.

In order to save time but still have an elegant dessert, the angel pie filling can be made from a pudding mix, pudding and pie filling mix, canned fruit, or frozen fruit. Top with frozen whipped dessert topping and fruit garnish.

Meringue Shell


3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat this egg mixture until soft, fluffy peaks form. Gradually add sugar, beating until very stiff peaks form and sugar is dissolved.

Cover baking sheet with plain ungreased brown paper. Using a 9-inch round cake pan for your pattern, draw a circle on paper. Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom 1/2 inch thick and sides about 1 3/4 inches high.

Bake in the oven at 275 degrees for 1 hour. Turn off heat and let dry in oven (door closed) at least 2 hours. Makes one 9-inch meringue shell.

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