Angel Pie

🍳 Step-by-Step Instructions

1. Whip and Bake the Meringue Shell

1. Preheat: Turn your oven to 275°F (135°C). Generously grease a 9-inch glass or ceramic pie dish.
2. Whip: In a clean, grease-free glass bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
3. Sweeten: With the mixer running, add the granulated sugar one tablespoon at a time. Continue beating on high speed for 5 to 7 minutes until the sugar dissolves completely and the meringue holds stiff, glossy peaks. Fold in the vanilla.
4. Shape: Spread the meringue into your pie dish, using a spoon to push it up the sides and around the rim to create a deep well in the center (like a bowl).
5. Bake & Cool: Bake for 1 hour until firm and dry. Turn off the oven but do not open the door. Let the shell cool completely inside the closed oven for at least 2 hours (or overnight) to prevent it from cracking.

2. Make the Cream Filling

1. Whip: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Chill: Keep the whipped cream in the refrigerator until your meringue shell is entirely cool.

3. Assemble and Serve

1. Layer: Carefully spoon the whipped cream (or lemon curd first, then cream) into the hollow of the cooled meringue shell.
2. Top: Pile the fresh berries generously on top of the cream.
3. Garnish: Dust with a little powdered sugar and scatter fresh mint leaves right before slicing.