Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Whoosh Fairy Pie

Submitted by: Admin on 06/27/2002
Whoosh Fairy Pie 11422 views
2.78 avg rating
418 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

Pie Shell:
4 egg whites
1/2 tsp cream of tartar
dash of salt
1 tsp vanilla
1 c Splenda
Lemon Filling:
4 egg yolks
1/2 c Splenda
1/8 tsp salt
2 tbs lemon juice
1/4 tsp almond extract
2 cups heavy cream, whipped

Directions

Pie Shell:

Preheat oven to 275*F. Spray 12 inch pie tin with cooking spray. Beat egg whites until foamy. Add cream of tartar, salt and vanilla. Beat until stiff. Add Splenda gradullay. Beat until dissolved. Line pie tin with meringue. Keep it thick on the bottom and thin on the sides. Bake in preheated oven 1 hour. Turn heat off. Allow to dry in oven another 15 minutes. While meringue is baking, prepare filling.



Filling:

Beat egg yolks with Splenda, salt, and lemon juice. Cook over low heat until mixture is thick. Stir constantly. Remove from heat. Add almond extract. Chill. Fold half of whipped cream into cooled filling. Pour into meringue shell. Top with remaining whipped cream. Refrigerate overnight for best results.

Servings

8

Calories

7

Difficulty

Easy
 

Comments

You can make quite a few fillings for this pie.
 
 
Search