Best Strawberry-Lemonade Angel Pie Recipe

This classic mid-century American dessert is, as Jocelyn Delk Adams puts it, "like a reverse lemon meringue pie." Instead of a traditional crust, the sweet meringue, baked until crispy, takes its place. This makes it exceedingly light and sweet—and also gluten-free! 

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Yields: 6 - 8 serving(s)

Prep Time: 35 mins

Total Time: 7 hrs 45 mins

Ingredients

For the meringue shell:

• Cooking spray

• 3/4 c.

  freeze-dried strawberries

• 4

  large egg whites, at room temperature

• 1/2 tsp.

  cream of tartar

• Pinch kosher salt

• 1 c.

  sugar

For the lemon filling and whipped cream:

• 4

  large egg yolks, at room temperature

• 1

  (14-ounce) can sweetened condensed milk

• 2 tsp.

  finely grated lemon zest, plus 1/2 cup lemon juice

• 1 tsp.

  pure vanilla extract

• 1 c.

  cold heavy cream

For the macerated strawberries and assembly:

• 1 lb.

  strawberries, hulled and sliced

• 1/4 c.

  granulated sugar

• 1 1/2 tsp.

  finely grated lemon zest, plus 3 tablespoons lemon juice, plus more zest for garnish

Directions

• Step 1Make meringue shell: Preheat oven to 300°F. Spray a 9-inch pie plate with cooking spray. Pulse freeze-dried strawberries in a food processor until ground to a fine dust, 6 to 7 times. Pass through a fine mesh sieve and discard the seeds. Set aside (you should have about 3 tablespoons). 
• Step 2Whisk eggs whites with an electric mixer on high speed until foamy, about 1 minute. Sprinkle in cream of tartar and salt and whisk until soft peaks form, 1 to 2 minutes. Gradually whisk in sugar. Whisk until meringue is glossy and stiff peaks form, 1 to 2 minutes. Add powdered strawberries and whisk until fully incorporated and the meringue is pale pink, about 1 minute. 
• Step 3Transfer to prepared pie plate. Using an offset spatula, spread over the bottom and up the sides of the plate to resemble a pie shell. Bake, until cooked through and lightly browned around the sides, 47 to 50 minutes. Cool completely on a wire rack. 
• Step 4Make lemon filling and whipped cream: Increase oven temperature to 350°F. Whisk together egg yolks, sweetened condensed milk, and lemon zest and juice in a bowl. Gradually whisk in vanilla until combined. Pour into cooled shell. Bake, until mostly set but jiggles slightly if shaken, 17 to 20 minutes. Cool completely on a wire rack. 
• Step 5Whisk cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream. Chill at least 6 hours and up to overnight. 
• Step 6Macerate strawberries and assemble: About 1 hour before serving, stir together strawberries, sugar, and lemon zest and juice in a bowl. Top pie with some of the berries and garnish with more lemon zest. Serve immediately with remaining berries alongside.

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