Mandarin Orange Angel Pie

3 egg whites
3/4 cup sugar
1/4 tsp. cream of tartar
Two 11 oz cans mandarin oranges
1 pkg. lemon pie filling
3 egg yolks
1 cup heavy cream, whipped

To make meringue crust, beat egg whites until stiff but not dry. Slowly add sugar and cream of tartar, beating until meringue makes stiff fluffy peaks. Spread over bottom and up sides of well greased nine inch pie plate. Bake at 275F for 30-45 minutes or until golden.

Meanwhile, drain mandarin orange sections, reserving syrup in measuring cup.

Prepare lemon pie filling as label directs, with these changes: Use three yolks instead of two and use the syrup as half of the required liquid.

When filling is cool, fold in whipped cream and most of the mandarin orange sections. Spoon into cooled meringue shell. Use remaining mandarin sections to garnish the outside edge of the pie and make a circular arrangement in the center.

Return To:

Cajun Country -- New Iberia, Louisiana