“Sometimes you will never know the value of a moment until it becomes a memory.” ~ Dr. Seuss
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our marriage care group started over 25 years ago, and we have formed a unique bond filled with many wonderful memories. The photo above is from a weekend at Nita and Roger’s lake cabin a number of years ago… always a great time at Sugar Lake! We lost Nita (in yellow) this year and at her memorial service another friend talked about her amazing Angel Pie. Of course I asked for the recipe… and made it for Easter this year.
RECIPE OF THE WEEK
I have always loved meringues and this dessert from a dear friend doesn’t disappoint!
NITA’S ANGEL PIE
MERINGUE CRUST
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla
Preheat oven to 275 degrees F.
Beat egg whites until frothy, and 1/4 teaspoon cream of tartar and beat until it stands in peaks. Slowly add sugar and vanilla.
Put in well greased pie pan and bake 1 hour (don’t open oven door). When done, press top crust to help it fall and let it cool.
CUSTARD
- 4 egg yolks, beat hard
- 2 teaspoons grated lemon rind
- 1/4 cup sugar
Cook in double boiler until thick. Let it cool, and spread on cool custard crust.
Refrigerate overnight.
TOPPING
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
In a large chilled bowl, whip chilled cream until soft peaks form. Beat in vanilla and sugar until stiff peaks form. (Make sure not to over-beat, cream will then become lumpy and butter-like.)
Top chilled pie with whipped cream and serve.
RELATED POST
