Recipe Talk

My Great-Grandmother always made an "Angel Pie" for Holidays, it consisted of : Cherries, cool whip, pecans , lemon juice and eagle brand milk,and a few others I cant think of, has anyone heard of this? If so what is the exact recipe?

HERe you go, a few recipes for you.
let me knowI shall post a link to a sit that has loads of these recipes, then you an go in and take your own pick
Bunyip

ANGEL PIE
4 egg whites
1/2 tsp. cream of tartar
pinch of salt
1c. sugar
1/2 cream orCool Whip

Filling:
4 egg yolks
1/2 c. sugar
3 Tbsp. lemon juice
1 lemon rind

Beat egg yolks with lemon rind. Mix filling ingredients
together and cook in double boiler until thick. Cool.
1/2 pint cream or (cool whip). Add 1/2 to custard. Fill pie and cover with
other half whipped cream. Cover with wax paper and put in
refrigerator overnight.
Meringue: Beat egg whites and add cream of tartar and
salt. Slowly add sugar.
Number of servings: 8.

LEMON ANGEL PIE
4 egg
1/2 tsp. cream of tartar
11/2 c. sugar, divided
large lemon
1 pt. whipping cream

Crust: Beat 4 egg whites and cream of tartar until it
forms a peak. Add 1 cup sugar. Beat until glossy. Bake in
buttered 7 x 11 inch Pyrex pan 3/4 hour at 275degrees . Let cool.
Filling: Combine egg yolks, 1/2 cup sugar, juice of
large lemon and 1 teaspoon grated lemon rind. Cook until thick
in double boiler and let cool. Whip cream. Spread half
whipped cream over crust. Spread lemon filling over that and
then the rest of the cream on top. Refrigerate. Can be made
24 hours ahead of time.

LEMON ANGEL PIE
4 eggs
1/2 tsp. cream of tartar
11/2 c. sugar, divided
large lemon
1 pt. whipping cream

Crust: Beat 4 egg whites and cream of tartar until it
forms a peak. Add 1 cup sugar. Beat until glossy. Bake in
buttered 7 x 11 inch Pyrex pan 3/4 hour at 275 degrees. Let cool.
Filling: Combine egg yolks, 1/2 cup sugar, juice of
large lemon and 1 teaspoon grated lemon rind. Cook until thick
in double boiler and let cool. Whip cream. Spread half
whipped cream over crust. Spread lemon filling over that and
then the rest of the cream on top. Refrigerate. Can be made
24 hours ahead of time.

ANGEL PIE TORTE
4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
1/2 c. flour
1 c. sugar
1/4 tsp. salt
2 c. water
1/2 c. lemon juice
1/2 stick oleo, melted
1 small container Cool Whip
chopped nuts to taste

Beat egg whites, cream of tartar and 1 cup sugar until
stiff. Pour into loaf cake pan and bake at 275 degrees for 1 hour and
20 minutes.
Mix flour, 1 cup sugar and salt. Add 1/2 cup water and
mix. Then add rest of water. Add lemon juice and mix. Cook
until thickened. Add melted oleo. Put Cool Whip (1/2 small
container) on cooled egg white mixture. Then add lemon fill-
ing, after it is cool. Add rest of Cool Whip on top and
sprinkle with nuts. Refrigerate.