Ingredients for Strawberry Banana Angel Pie
- 4 large egg whites
- Cream Of Tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- Pinch of salt
- Sugar Free Strawberry Gelatin
- Strawberry
- 1/4 cup boiling water
- Banana
- Whipping Cream
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How to Make Strawberry Banana Angel Pie
- Preheat oven to 275°F (135°C).
- **Meringue Shell:**
- Ensure egg whites are at room temperature.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form and sugar is completely dissolved.
- Spoon meringue into a lightly greased 9-inch pie dish, swirling the sides up to create a high shell.
- Bake for 1 hour. Turn off the oven and let the meringue dry in the oven with the door closed for at least 2 hours.
- **Filling:**
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup boiling water. Stir until dissolved. Refrigerate until the consistency of unbeaten egg whites.
- Gently fold in 2 cups sliced strawberries, 2 ripe bananas (sliced), and 1 cup heavy whipping cream (whipped to soft peaks).
- Refrigerate until the filling mounds slightly when spooned (about 1-2 hours).
- Spoon the filling into the meringue shell.
- Chill for 4 to 6 hours, or preferably overnight, to allow flavors to meld.
- Garnish with additional whipped cream and fresh strawberries before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
889g
Fat
274g
Carbs
104g