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Mandarin Angel Pie

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  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Lemon pudding mix 4 Ounce (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Canned mandarin orange sections 11 Ounce (1 Can)
  Lemon juice 1 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs), whipped

Beat egg whites and cream of tartar to soft peaks.
Gradually add 1 cup sugar, beating until it forms stiff peaks.
Spread on bottom and sides of a well-greased 9 inch pie plate.
Bake at 275°F for 1 hour.
Turn off heat; let crust dry in the oven with the door closed for 2 hours.
In a bowl combine the pudding mix, the 1/2 cup sugar and water; beat in the egg yolks.
Drain orange sections, reserving syrup.
Add lemon juice and enough water to syrup to make 1 3/4 cups; stir into the pudding mixture.
Cook and stir over medium heat until boiling.
Cool completely.
Fold in whipped cream and 3/4 cup orange sections (set aside remainder); spoon into meringue shell.
Chill several hours or overnight.
Top with additional whipped cream and orange sections.

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