Angel Pie Recipe

This heavenly Angel Pie is a masterclass in textures and flavors, with a crumbly almond crust, a light-as-air whipped cream filling, and a sprinkle of crunchy sliced almonds on top. It’s a show-stopping dessert that’s sure to impress, and its sweet, creamy goodness will leave everyone in awe.

Ready Time

2 hrs

Yields

9 servings

Ingredients

1 cup heavy cream
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
3 large egg whites
1/2 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 cup whole almonds, sliced
1/4 cup granulated sugar, for topping

Instructions

Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the flour and salt.

Set aside.

In a large mixing bowl, whip the heavy cream until stiff peaks form.

Gradually add the granulated sugar and whip until stiff again.

Add the almond extract and whip until combined.

In a separate bowl, whisk together the egg whites and cream of tartar until stiff peaks form.

Gradually add the confectioners’ sugar and whip until stiff again.

Fold the egg mixture into the whipped cream until no white streaks remain.

Set aside.

In a separate bowl, use an electric mixer to beat the softened butter until light and fluffy.

Add the flour mixture and mix until just combined.

Grease a 9-inch springform pan with butter and dust it with confectioners’ sugar.

Press the butter mixture into the prepared pan, spreading it evenly to form the crust.

Pour the whipped cream mixture into the prepared pan over the crust.

Sprinkle the sliced almonds over the top.

Bake for 45-50 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool completely on a wire rack.

Once cooled, sprinkle the top with granulated sugar.

Refrigerate for at least 2 hours before serving.

Release the springform pan sides and transfer to a serving plate.

Slice and serve!

Notes

To ensure the crust doesn’t become too dense, make sure to mix the butter and flour just until combined. Also, don’t overbake – the edges should be lightly golden brown, not dark brown.

If you want a golden-brown almond topping, sprinkle the granulated sugar on top of the pie about 10 minutes before baking.

Keep in mind the pie will rise during baking, so don’t overfill the pan. For an extra-crispy crust, bake the crust for 10-12 minutes before adding the whipped cream mixture.