Not-So-Angelic Angel Pie


Preparation info

  • Difficulty


  • Serves


Appears in

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

My friend Debby Jo Jones taught me how to make Angel Pie at Mountain Meadow Ranch, the one summer we were there together. She was the dinner cook, and cool as a cucumber, even under pressure. Her food was delicious, from her corn fritters to this chewy, nutty, chocolate-studded meringue dessert filled with whipped cream and strawberries.


  • cornstarch for sprinkling

For the Pie Shell

  • ¾ cup graham cracker crumbs
  • 1 cup finely chopped walnuts or pecans, toasted
  • 5 ounces semisweet chocolate, very finely chopped
  • 6 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon pure vanilla extract

For the Filling

  • 2 cups heavy cream, chilled
  • cup confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 cups fresh strawberries, hulled and halved, or fresh raspberries


Line a Large Baking Sheet (Not an Air-Cushioned One) with Parchment Paper and Sprinkle Lightly with Cornstarch. Set aside. Preheat the oven to 350°F.

To Make the Pie Shell

In a large bowl, stir together the graham cracker crumbs, nuts, and chocolate until completely combined. Set aside.

In Another Bowl, using an electric mixer set at low speed, beat the egg whites and cream of tartar until foamy. Add the salt, increase the speed to medium-high, and continue beating until soft peaks form. Continue beating, adding the sugar to the egg whites 1 tablespoon at a time until stiff, glossy peaks form. Beat in the vanilla.

Fold a Large Dollop of the Egg Whites into the Crumb Mixture to Lighten it. Gently fold the remaining egg whites into the crumb mixture just until combined, being careful not to deflate them. Do not overmix.

Spoon the Entire Mixture onto the Baking Sheet and, using a metal spatula, quickly spread into an 8- to 10-inch round. Bake until the pie is puffy and golden with a crisp outer shell, 25 to 30 minutes. Transfer to a wire rack and let cool completely.

To Make the Filling

Combine the chilled cream, ⅓ cup of the confectioners’ sugar, and the vanilla in a bowl. Using an electric mixer set at medium speed, beat until the cream holds firm peaks.

When Ready to Serve

Carefully peel the pie shell from the parchment and place on a serving plate. Fill the center of the shell with the whipped cream. Mix the strawberries with the remaining cup confectioners’ sugar and pile on top of the cream. Cut into wedges and serve immediately.