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Angel Pie
April 30, 2006

Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards to hold in the filling after the shell is baked. I have made a similar pie before so I knew to do this. I did not use a bouble bolier as the instructions said, but just cooked the egg yolk mixture over medium low heat until it was thick and began to boil. Be sure to cool both the shell and the lemon mixture completely as the instructions tell you. I used two cups of whipped cream and added a little vanilla and powdered sugar to the whipped cream for a hint of sweetening. I garnished the top with a few fresh red raspberries on each piece. I will definately make this recipe again as it is a real winner. I served this for company and everyone loved it!

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