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When it comes to family get-togethers, there is one thing Papa will always be remembered for, and that is his famous 'Angel Pie'. This is the first year that the whisk has been passed down, and I hope to one day pass it down to my grandchildren, too. Here's hoping it brings as much love to your table.


Recipe Summary

25 mins
30 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.

  • Fold crackers and pecans into the egg whites. Add vanilla and stir.

  • Bake pie in preheated oven until set in the middle, about 30 minutes. Set aside to cool to room temperature.

  • Beat cream with pinch sugar in a bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Top cooled pie with whipped cream to serve.

Nutrition Facts

450 calories; protein 4.4g; carbohydrates 34.1g; fat 34.3g; cholesterol 81.5mg; sodium 154.1mg. Full Nutrition