Strawberry Angel Pie
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Strawberry flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Sliced fresh strawberries/1 package, 10 ounce frozen sliced strawberries, thawed and drained||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Prepare Meringue Shell: Have egg whites at room temperature.
Add vanilla, cream of tartar, and dash salt.
Beat till frothy.
Gradually add sugar, a little at a time, beating till very stiff peaks form and sugar is dissolved.
Spoon into lightly greased 9 inch pie plate and shape into shell, swirling sides high.
Bake at 275° for 1 hour.
Turn off heat and let dry in oven (door closed) at least 2 hours.
Dissolve gelatin in boiling water.
Chill until consistency of unbeaten egg white.
Fold in strawberries and whipped cream.
Chill until mixture mounds slightly when spooned.
Pile into meringue shell.
Chill 4 to 6 hours or overnight.
Garnish with additional whipped cream and strawberry halves.