Strawberry Lemonade Angel Pie
I’m Jocelyn Delk Adams. Welcome to Grandbaby Cakes, a brand inspired by my grandmother which shares classic recipes in a modern and accessible way. I hope to inspire a new generation of bakers and cooking enthusiasts to learn kitchen skills and not feel guilty about enjoying dessert.
At an early age, I loved visiting Mississippi to watch my grandmother, or “big mama” Maggie as my family affectionately calls her, bake. Big mama bakes cakes that literally have her neighbors lined up around the block waiting for a taste. She not only invents (yes, she developed all of her own recipes) the most delicious melt-in-your-mouth desserts I’ve ever tasted, but she also infuses them with so much love.
Make meringue shell: Preheat oven to 300°F. Spray a 9-inch pie plate with cooking spray. Pulse freeze-dried strawberries in a food processor until ground to a cloud of fine dust, 6 to 7 times. Pass through a fine mesh sieve and discard the seeds. Set aside (you should have about 3 tablespoons).
Whisk eggs whites with an electric mixer on high speed until foamy, about 1 minute. Sprinkle in cream of tartar and salt and whisk until soft peaks form, 1 to 2 minutes. Gradually whisk in sugar. Whisk until meringue is glossy and stiff peaks form, 1 to 2 minutes. Add powdered strawberries and whisk until fully incorporated and the meringue is pale pink, about 1 minute.
Transfer to prepared pie plate. Using an offset spatula, spread over the bottom and up the sides of the plate to resemble a pie shell. Bake, until cooked through and lightly browned around the sides, 47 to 50 minutes. Cool completely on a wire rack.
Make lemon filling and whipped cream: Increase oven temperature to 350°F. Whisk together egg yolks, sweetened condensed milk, and lemon zest and juice in a bowl. Gradually whisk in vanilla until combined. Pour into cooled shell. Bake, until mostly set but jiggles slightly if shaken, 17 to 20 minutes. Cool completely on a wire rack.
Whisk cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream. Chill at least 6 hours and up to overnight.
Macerate strawberries and assemble: About 1 hour before serving, stir together strawberries, sugar, and lemon zest and juice in a bowl. Top pie with some of the berries and garnish with more lemon zest. Serve immediately with remaining berries alongside.
Email: info@jdelkadams.com