Angel Fruit Pie
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INGREDIENTS MERINGUE 4 egg whites, room temperature 1/4 teaspoon cream of tartar 1 cup sugar 1 teaspoon vanilla Beat the egg whites until frothy, add the cream of tartar. Beat until stiff. Gradually beat in the sugar until glossy. Add the vanilla. Pile into a large Pyrex pie plate which has been well greased. Bake for 1 hour at 300 degrees. Cool. CUSTARD 4 egg yolks 1/2 cup sugar 2-1/2 tablespoons water 1 teaspoon vanilla Beat the egg yolks until thick and lemon-colored. Add the sugar and water. Cook in a double boiler to a custard consistency. Cool. Add vanilla. TOPPING 1 cup heavy cream, whipped 1 tablespoon confectioners' sugar 1 teaspoon vanilla 2 cups fresh fruit - sliced peaches, strawberries, or raspberries Add the vanilla and confectioners' sugar to the whipped cream. Spread one half of the whipped cream mixture over the bottom of the pie shell, then the custard. Cover with fruit; then with remaining cream. Chill for several hours before serving. NOTE - Well-drained frozen fruit may be used.