Cherry Angel Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Elegant and fancy-looking dessert for special occasions—tastes scrumptious


  • 10" Meringue Pie Shell
  • 1 (1 lb. 4 oz.) can sweetened frozen cherries, thawed
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • ¼ c. confectioners sugar
  • ½ tsp. vanilla
  • 1 c. heavy cream, whipped
  • ½ c. shredded coconut
  • ¼ c. chopped pecans


  • Simmer cherries 5 minutes. Drain and cool. Soften gelatin in cold water. Heat 1 c. cherry juice to boiling. Add softened gelatin and stir until it is dissolved. Remove from heat, cool and chill until mixture thickens to the consistency of syrup. Beat until fluffy.
  • Beat confectioners sugar and vanilla into whipped cream. Fold into gelatin mixture. Fold in cherries, coconut and nuts. Spread into cooled Meringue Pie Shell. Chill several hours.