Handwritten recipe for Pineapple Angel Pie from Elizabeth
by: salvagedrecipes

Pineapple Angel Pie with Whipped Cream from Elizabeth

Pineapple Angel Pie
Pineapple Angel Pie is a light, tropical dessert that blends the sweetness of crushed pineapple with the airy texture of meringue and whipped cream. This mid-century favorite from the 1950s showcases the era's fascination with gelatinous and whipped creations, often served chilled for warm-weather gatherings. The pie pairs a crisp baked shell with a pineapple-cornstarch filling, folded into whipped egg whites and topped with a generous cloud of whipped cream. The use of a hint of yellow food coloring enhances its sunny appeal, making it not only delightful to eat but also visually charming.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 210 kcal

Ingredients
  

  • 1 cup granulated sugar
  • ⅛ tsp salt
  • 6 tbsp cornstarch
  • 1 cup water
  • 9 oz crushed pineapple (1 can)
  • 2 drops yellow food coloring (optional)
  • 3 egg whites
  • 1 9-inch pie shell (pre-baked )
  • 1 cup heavy cream (whipped)

Instructions
 

Step 1: Prepare Filling Base

  • Mix sugar, salt, and cornstarch in a heavy saucepan.
  • Add water and crushed pineapple.
  • Cook over medium heat, stirring constantly until thickened.

Step 2: Add Color & Cool

  • Add a couple of drops of yellow food coloring if desired.
  • Remove from heat and allow mixture to cool until just warm.

Step 3: Whip Egg Whites

  • Beat egg whites until stiff peaks form.

Step 4: Fold and Assemble

  • Gently fold the cooled pineapple mixture into the whipped egg whites.
  • Pour into the pre-baked pie shell and chill until firm (about 2 hours).

Step 5: Top with Cream

  • Before serving, top with freshly whipped cream.

Tips

  • Use a graham cracker crust for a sweeter, crunchier base.
  • Substitute crushed mango or peach for pineapple for a twist.
  • Add shredded coconut to the whipped topping for added texture.
  • Use pasteurized egg whites for safety if not cooking the filling.
  • A dash of lemon zest adds a fresh citrusy zing.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gCholesterol: 15mgSodium: 75mgPotassium: 95mgFiber: 1gSugar: 28gVitamin A: 350IUVitamin C: 4mgCalcium: 25mgIron: 0.4mg
Keyword chilled pie, classic pie, fruit dessert, holiday dessert, no-bake pie, retro recipe, vintage dessert
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