Fran's Angel Food Pie recipe

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2 cups water
1 pinch salt
1 cup white sugar
¼ cup cornstarch
3 large egg whites
1 teaspoon vanilla extract
1 (9 inch) baked pie shell
1 pint heavy cream, whipped
1 teaspoon white sugar, or to taste
½ teaspoon vanilla extract, or to taste
1 tablespoon chopped walnuts

Nutrition Info

414.6 calories
carbohydrate: 39 g
cholesterol: 81.5 mg
fat: 27.8 g
fiber: 0.3 g
protein: 3.4 g
saturatedFat: 15.4 g
servingSize: -
sodium: 147.5 mg
sugar: 26.4 g
transFat: : -
unsaturatedFat: : -


  1. Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.

  2. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.

  3. With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks, frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.

Recipe Yield

1 9-inch pie

Recipe Note

This is Dad's favorite dessert! When Fran (Nana) Bamford was a bride during the Great Depression, this recipe was a wedding present from two ladies who ran the lunch counter in Granddad Douglas' neighborhood in Portland.

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