Angel Fruit Pie Recipe


  • 3 egg whites
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • 1/2 teaspoon baking powder


  • 1 pint fresh strawberries, hulled
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

To make shell:
Beat egg whites until foamy; add 1 teaspoon vanilla, salt, and 1 cup sugar; continue beating until stiff.

Mix pecans, coconut, and baking powder; fold into meringue mixture; spread in greased 9-inch pie pan. Pile mixture higher around the edge. Bake in a slow oven (325F) 30 minutes. Cool.

To make filling:
Save six of the nicest berries for garnish. Slice the rest and combine with %4 cup sugar. Let stand at least 10 minutes. Drain. Arrange the drained berries over the cooled meringue shell.

Whip cream; add 2 tablespoons sugar, 1/2 teaspoon vanilla. Spread over berries. Arrange the six whole berries so one will be atop each serving. Chill in refrigerator 2 or 3 hours before serving. Yield: 6 servings.