Cherry Angel Pie

Name: Cherry Angel Pie
Yield: Makes 8 servings
Cuisine: United States
Ingredients: ¼ c. confectioners sugar; ½ c. shredded coconut; 1 envelope unflavored gelatin; ¼ c. chopped pecans; ¼ c. cold water; ½ tsp. vanilla; 10" Meringue Pie Shell; 1 (1 lb. 4 oz.) can sweetened frozen cherries, thawed; 1 c. heavy cream, whipped

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

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

Ingredients

10" Meringue Pie Shell
1 (1 lb. 4 oz.)

Americas
United States
Pie

Method

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